Entree: Montenegro – National Cuisine – Satarash (Rustic Balkan summer vegetable stew of peppers, tomatoes, and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 tbsp (60 ml) olive oil
- 2 medium onions, thinly sliced (about 10 oz / 285 g)
- 3 cloves garlic, minced
- 4 large bell peppers, seeded and sliced (approx. 1.5 lb / 700 g)
- 2 lb (900 g) ripe tomatoes, coarsely chopped (or 3 cups / 700 g canned peeled tomatoes)
- 1 tbsp (15 g) tomato paste (optional for deeper flavor)
- 1 bay leaf
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) granulated sugar (optional, to balance acidity)
- 1 tsp (5 g) fine salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper, or to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Crusty bread for serving

Instructions

1. Heat the olive oil in a wide, heavy skillet or Dutch oven over medium heat. Add the sliced onions and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 8–10 minutes.
2. Add the minced garlic and cook 1 minute until fragrant. Stir in the sliced bell peppers and cook until they begin to soften, about 8–12 minutes.
3. Stir in the chopped tomatoes, tomato paste (if using), bay leaf, paprika, and sugar. Reduce heat to low, cover partially, and simmer gently 20–30 minutes, stirring occasionally, until the vegetables are very soft and the mixture is saucy.
4. Remove the bay leaf. Season to taste with salt and freshly ground black pepper. If the mixture is too thin, cook uncovered a few minutes longer to concentrate flavors.
5. Stir in chopped parsley just before serving. Serve warm with crusty bread or alongside grilled meats.