Tangy roasted peppers

Tangy roasted peppers

  • Rating: 5 out of 5.6 ratings
    Rate
    loading...
Magazine subscription – 3 issues for just £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal85
fat7g
saturates1g
carbs4g
sugars4g
fibre1g
protein1g
low insalt0.2g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2010

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.6 ratings

Sponsored content