The Vegetarian's Guide To The World

Forking Off




  • 3 Red Peppers
  • 1/2 Aubergine
  • 1/2 Courgette
  • 2-3 Cloves of Garlic, Diced
  • 1 White Onion, Diced
  • 1 Green Chilli, Diced and De-Seeded
  • 3 Tbsp Olive Oil
  • 1 Tbsp White Vinegar
  • 1 Tbsp Tomato Puree
  • 1 Tsp Garlic Salt
  • 1 Tsp Dried Parsley
  • Salt and Black Pepper

A traditional Croatian roasted vegetable relish.

This is a traditional Croatian dish which is found all over south-east Europe and is served with all kinds of Croatian dishes. It's best to make it the day before you want it so that the flavours can mature overnight. Then serve it with Croatian soparnik. Yum!

  1. Grill your peppers, aubergine and courgette until the skins are slightly blackened all over. Prick your aubergine before hand so that it doesn't burst.


  1. Whilst they are grilling, fry the diced garlic, onion and chilli in 2 tbsp of olive oil until slightly browned.


  1. When the vegetables are blackened put them in a bowl with a cloth over the top to steam until they are cool enough to handle.


  1. When they are, skin the peppers and remove any seeds. Scrape any big pockets of seeds out of the aubergine and peel it. Chop the courgette into smaller pieces.


  1. Put everything into the blender, if you like it chunky (like me) then pulse until you have the consistency you want. Otherwise just blend until smooth.


  1. Cover the bowl with cling film and store in the fridge.