Chopped Roasted Peppers – Easy Bosnian Pepper Salad

Homemade roasted peppers have an unforgettable flavor, and these chopped roasted peppers are a traditional recipe that brings out the best of their natural sweetness. Roasted until the skin is charred and blistered, the peppers become soft, juicy and full of smoky flavor.

There are several ways to roast the peppers, depending on what you have available. You can use a charcoal or gas grill, an oven with the grill setting, or roast them directly over a gas flame. Whichever method you choose, the key is to roast the peppers until the skin is completely blackened and blistered.

After roasting, the peppers are covered and left to steam for 15–20 minutes. This makes the skins much easier to remove. Once peeled and cleaned, the peppers are torn or cut into smaller pieces and dressed with extra virgin olive oil, parsley, salt and black pepper.

These chopped roasted peppers make a delicious side dish for grilled meat, but they can also be served as a simple salad with homemade bread. They can be prepared ahead of time and stored in the refrigerator, allowing the flavors to become even more pronounced.

How to Roast the Peppers

1. Charcoal or Gas Grill – Quickest Method

Temperature: High, direct heat.

Total time: 12–15 minutes.

Method: Place the peppers directly on the grill grates. Turn them frequently as soon as the skin on one side becomes black and blistered, approximately every 3–4 minutes.

2. Oven with Grill Setting – Best Indoor Option

Temperature: 240–250°C (465–480°F) on the grill setting, using only the top heating element.

Total time: 20–25 minutes.

Method: Place the baking tray on the highest rack, as close as possible to the top heating element. Grill the peppers for 12–15 minutes on one side, then remove the tray, turn the peppers and grill for another 8–10 minutes.

3. Directly Over a Gas Flame

Temperature: Medium-high to high heat.

Total time: 15–20 minutes.

Method: Place the peppers directly over a gas burner. You can cover the surrounding area with aluminum foil to make cleanup easier. Turn the peppers every 4–5 minutes so all sides become evenly dark and blistered.

How to Peel the Peppers

As soon as you remove the peppers from the grill, stove or oven, transfer them to a deep bowl and cover it with a lid. Alternatively, place the hot peppers in a plastic bag and seal it.

Let them steam for about 15–20 minutes. The steam will loosen the skins from the pepper flesh, making them much easier to peel.