Ingredients with Measurements:
- 2 medium zucchinis, grated
- 2 medium carrots, grated
- 1 red bell pepper, roasted and chopped
- 1 garlic clove, minced
- 2 tbsp olive oil
- 2 tbsp white vinegar
- 1 tbsp tomato paste
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp chili flakes
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Roasting pan
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell pepper in half, remove the seeds and place it on a roasting pan. Roast for 20-25 minutes or until the skin is charred. Remove from the oven and let it cool.
2. In a food processor or blender, add the roasted red bell pepper, garlic, olive oil, white vinegar, tomato paste, salt, sugar, black pepper, paprika, cumin, and chili flakes. Blend until smooth.
3. In a large bowl, mix together the grated zucchinis and carrots. Add the red bell pepper sauce and mix well.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
5. Before serving, garnish with fresh chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Roasting temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 90
Fat: 7g
Carbohydrates: 7g
Protein: 2g
Fiber: 2g
Sugar: 4g
Sodium: 400mg
Substitutions for ingredients:
- You can use yellow or orange bell pepper instead of red bell pepper.
- You can use apple cider vinegar instead of white vinegar.
- You can use honey instead of sugar.
Variations:
- You can add chopped fresh tomatoes to the mixture.
- You can add chopped green onions for extra flavor.
- You can add chopped walnuts for a crunchy texture.
Tips and tricks:
- Make sure to squeeze out any excess water from the grated zucchinis and carrots before mixing with the sauce.
- You can adjust the amount of spices according to your taste preference.
- This dish tastes better when chilled, so make sure to refrigerate it for at least 1 hour before serving.
Storage instructions:
Store the leftover kyopolou in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This dish is best served cold, but if you prefer it warm, you can microwave it for 30 seconds or until heated through.
Presentation ideas:
Serve the kyopolou in a bowl and garnish with fresh chopped parsley.
Garnishes:
Fresh chopped parsley
Pairings:
This dish pairs well with pita bread, crackers, or chips.
Suggested side dishes:
This dish can be served as a side dish to grilled meats or fish.
Troubleshooting advice:
- If the mixture is too thick, you can add a little bit of water to thin it out.
- If the mixture is too thin, you can add more grated zucchinis and carrots.
Food safety advice:
Make sure to wash the zucchinis and carrots thoroughly before grating them.
Food history:
Kyopolou is a traditional Bulgarian dish made with roasted eggplants, peppers, and tomatoes. This variation with zucchinis and carrots is a lighter and healthier version of the classic recipe.
Flavor profiles:
This dish has a sweet and tangy flavor with a hint of smokiness from the roasted red bell pepper.
Serving suggestions:
Serve this dish as an appetizer or a side dish to grilled meats or fish.
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Region: Bulgarian