Roasted Bell Pepper and Olive Bao Buns
Roasted bell peppers and olives are already iconic ingredients of Mediterranean cuisine, but when they are enclosed in a steamed bao bun, they reach a completely new dimension. This recipe is a perfect example of how Asian street food traditions can be combined with the freshness and richness of Mediterranean flavors. The roasted bell peppers are juicy and sweet, balanced by the slightly salty character of the black olives. Fresh vegetables - such as crispy carrots and lettuce - provide a contrast to the warm, soft bao dough. As the bell peppers are roasted in olive oil and the smell of garlic fills the kitchen, you can already feel that something special is being prepared. This bao bun is ideal for a quick dinner, meatless days, or a creative appetizer for guests. Try it with grilled eggplant or a spoonful of feta cream to take it to the next level!
Ingredients for this recipe
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Preparation Steps
1
Wash, core, and thinly slice the bell peppers. Mince the garlic. Julienne the carrot, and tear the lettuce leaves into smaller pieces.
2
Heat olive oil in a skillet over medium heat. Add the garlic, then the bell pepper strips. Sauté for 6-8 minutes, until softened and slightly browned.
3
Add the sliced black olives, stir to combine with the peppers, and remove from the heat. Tip: For a Mediterranean flair, add a pinch of oregano or basil.
4
Steam the bao buns in a bamboo steamer or covered on a metal strainer for 6-8 minutes, until soft and steamy. Do not lift the lid during steaming!
5
Open the bao buns and line the insides with lettuce and carrot. Spoon the warm bell pepper and olive mixture over the vegetables.
6
Sprinkle with black sesame seeds and garnish with microgreens. Serve immediately while all ingredients are warm and fresh.
7
Serving tip: You can also serve with a spoonful of hummus or tahini sauce for an even richer flavor experience.
