6 large red, yellow, or green bell peppers
1 large onion, peeled and sliced
1 garlic clove, minced
Juice of 1 lemon
Olive oil
Optional: hot peppers
Optional: eggplant
Salt
Pepper
Roast the peppers, onion, and optional eggplant at 350 degrees until the vegetables are soft when pierced with a fork. Peel the peppers and optional eggplant. Chop or mince the vegetables. Add lemon juice, garlic, salt, and pepper to taste. Additional olive oil may also be added to taste.
Using all red bell peppers gives the sweetest result, all green bell peppers the least sweet. I always use at least one hot pepper. Watch out for the seeds!
Use as a spread on bread or sliced vegetables. Ayvar also makes an excellent relish for roast meats.
