Tangy roasted peppers

Tangy roasted peppers

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(5 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 8
Get a taste of the Mediterranean with a laidback spread of roasted vegetables and salads

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per serving

  • kcal85
  • fat7g
  • saturates1g
  • carbs4g
  • sugars4g
  • fibre1g
  • protein1g
  • salt0.2g
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Ingredients

  • 5 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 peppers (red, yellow or orange are best)

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 1 garlic clove, crushed
  • 2 tbsp red wine vinegar
  • handful capers, rinsed

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • handful flat-leaf parsley, roughly chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Rub 1 tbsp olive oil all over the peppers, then place on the barbecue or under a grill, turning until blackened all over. Put in a plastic bag, seal and leave until cool enough to handle.

  2. Peel the blackened skin from the peppers, remove the stems, membrane and seeds, then tear into strips. Arrange on a platter or plate. Whisk together the remaining olive oil, garlic and vinegar with some seasoning. Drizzle the dressing over the peppers, then scatter with capers and parsley.

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Comments, questions and tips

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Comments (3)

naiomi84's picture
5

Great side dish for chilli and pretty simple.

kaikaiz's picture
4

made this as a side to go with my lentil burgers and was great!! first time id ever had capers too. i halved the mix as there was only 3 of us but it was yummy!! x

gnixon's picture
5

This was fantastic and very easy to make

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