Tangy roasted peppers

Tangy roasted peppers

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
  • Healthy
Nutrition info

Nutrition per serving

kcalories
85
protein
1g
carbs
4g
fat
7g
saturates
1g
fibre
1g
sugar
4g
salt
0.2g

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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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.

Recipe from Good Food magazine, August 2010

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Comments

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naiomi84's picture
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Great side dish for chilli and pretty simple.

kaikaiz's picture
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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
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This was fantastic and very easy to make

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