Bell Pepper And Carrot Salad

Actually this Bell Pepper And Carrot Salad has a lot more veggies then just bell peppers and carrots. There are onions and tomatoes with some garlic too. This salad is something that my family made in Russia when I was really young. At the end of the summer, when bell peppers are abundant, a lot of families make this salad for the winter. We called it “Lecho”. And to be honest I’m not 100% sure if it’s a Russian recipe or Georgian. All I know is that it’s so good. Normally this is a canned salad, you make a huge batch and fill up the jars and close it up for the winter. I wanted to skip that headache and simplify the recipe. I decided to make a smaller batch and instead of cooking everything on the stove, I roasted the veggies in the oven. And honestly, I couldn’t tell the difference. The first bite brought me right back to that little kitchen with a huge bowl and a box shredder (shredding carrots for the salad was my job).

You can serve this salad as a side with anything really. I even think it would be great in an egg white omelette with a little Italian cheese.

Bell Pepper And Carrot Salad

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If you have an abundance of bell peppers this recipe is for you.

• Author: Olga Lang
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4-6 1x
• Category: Side Dish
• Method: Oven
• Cuisine: Russian
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1lb mixed bell peppers, chopped
• 2 carrots, sliced
• 1 Spanish onion, chopped
• 1 lb tomatoes, chopped
• 2 garlic cloves, peeled
•  2 tbsp. white vinegar
• 2 tbsp. sugar
• 2–3 tbsp. olive oil
• 1 tsp salt
• black pepper to taste

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Instructions

• Preheat the oven to 425F.
• Place all the vegetables on a large baking sheet, do not mix them up! 
• Season vegetables with salt, pepper and oil, mixing them separately making sure that everything is seasoned equally. 
• Roast the vegetables at 425F for 25 minutes.
• Once vegetables are done, let them cool for 10 minutes or so.
• Scoop tomatoes and garlic off the baking sheet into the blender, add the vinegar and sugar. Blend until everything is smooth.
• Add the rest of the veggies into a big bowl, add the tomato/vinegar mixture, mix well.
• Scoop the salad into mason jars, or any container. Try to push all the vegetables under the sauce (just so all the flavors combine better)
• Refrigerate up to 10 days.* 

Notes

• I don’t know if and how it freezes yet, it just doesn’t last that long in this house.