Roasted Red Peppers with Honey and Garlic – Vegan version
Red peppers roasted with date syrup and garlic - an impressive starter with an unforgettable sweet-tangy combination. Excellent with artisan bread Vegan version: Date syrup (silan).
⏱ 45 min🍽 4 servings 🌍 Mediterranean👩🍳 Afoona🧩 2 parts
Roast the peppers whole in a hot oven (220–250°C / 430–480°F) 25–40 minutes, turning, until the skin is blackened and the flesh completely soft.
⚙ Oven roastingOvenBakeware
💡Give it room in the pan: crowded vegetables steam instead of browning.
3
Transfer to a bowl, cover tightly and leave 15 minutes.
Bowl
💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
4
Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid.
Colander
To assemble
5
Cut the peppers into strips.
KnifeCutting board
6
In a bowl, mix the garlic, olive oil, vinegar and date syrup, season with salt and add the peppers.
Bowl
7
Add the parsley and stir.
8
Let the salad stand at least 15 minutes before serving.
💡The rest matters: the warm peppers soak up the dressing, and the longer the salad stands, the better it tastes.
183calories
2 gprotein
17 gcarbs
11 gfat
● protein 5%● carbs 39%● fat 56%
Per serving (197 g), of 4 servings
For the Roasted Vegetables · To assemble ·
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Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Balsamic vinegar: measured in tbsp in this recipe: 1 tbsp = 16 g · 88 kcal per 100 g · More about Balsamic vinegar →
Honey: measured in tbsp in this recipe: 1 tbsp = 21 g · 304 kcal per 100 g · More about Honey →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (6) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
