Marinated Roasted Paprika

September 6, 2019
Most people I know buy their marinated paprika at the grocery store, but I like to make my own. Here in Hungary the most delicious paprika is available in August-September, but of course, any kind of paprika you have handy is perfect. You only have to pay attention to the thickness of your paprika: the fleshier the better. If you want to have a pretty jar you can choose colorful paprikas as well.

Marinated Roasted Paprika

Recipe Type: Allergen Free Salads
utensils YIELDS 2-3 servings
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  • 4 large pieces colorful paprika
  • 2 cloves garlic
  • 1 pinch dried thyme
  • olive oil
  • sea salt
  • ground pepper
  • 4 large pieces colorful paprika
  • 2 cloves garlic
  • 1 pinch dried thyme
  • olive oil
  • sea salt
  • ground pepper
tomato
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Directions

1. Wash and rinse the paprika well, and bake it in the over for about 10-15 minutes on 190 Celsius degree.
2. You know it’s ready when it starts to golden and the flesh becomes soft. Turn off the heat, cover it with aluminum foil and leave it in the oven to cool.
3. When the paprika is lukewarm, remove the skin, cut off the top, slice it up and remove the seedy inner part. Place it in a jar along with the garlic, thyme, little salt and pepper and add enough olive oil to cover it. Marinate it in the fridge at least for a whole day. As you can see it on my photo, I made mine in 2018. If you keep it in a dry, cold, dark place it can have a long life in the pantry.

Also by Imola: Vegan Spring Onion Rice
Grilled Tofu & Melon Saslik With Spicy Mustard
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Photo: Imola Toth


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Imola is a gluten-free vegetarian, 200h RYT yoga teacher and women empowerment & holistic health coach. Check out her website , and blog . Follow her on Instagram @yogiraisedbythewolf and Twitter

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