Tangy roasted peppers
Get a taste of the Mediterranean with a laidback spread of roasted vegetables and salads
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Vegetarian, Vegan, Super healthy
- 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.
- 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.
Per serving
85 kcalories, protein 1g, carbohydrate 4g, fat 7 g, saturated fat 1g, fibre 1g, sugar 4g, salt 0.2 g
Recipe from Good Food magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/711645/
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Ingredients
- 5 tbsp olive oil
- 4 peppers (red, yellow or orange are best)
- 1 garlic clove , crushed
- 2 tbsp red wine vinegar
- handful capers , rinsed
- handful flat-leaf parsley , roughly chopped
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Vegetarian, Vegan, Super healthy
Ingredients
- 5 tbsp olive oil
- 4 peppers (red, yellow or orange are best)
- 1 garlic clove , crushed
- 2 tbsp red wine vinegar
- handful capers , rinsed
- handful flat-leaf parsley , roughly chopped
Per serving
85 kcalories, protein 1g, carbohydrate 4g, fat 7 g, saturated fat 1g, fibre 1g, sugar 4g, salt 0.2 g
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31 August 2010
SabinaP rated this recipe
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28 August 2011
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11 November 2011
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