Roasted peppers
- Good Food
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Serves 8
Easy
Prep: 15 mins
Cook: 10 mins
A star rating of 4.3 out of 5.8 ratingsRate
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Get a taste of the Mediterranean with a laidback spread of roasted vegetables and salads
Healthy
Vegan
Vegetarian
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Baked feta with chilli & oregano
A star rating of 4.6 out of 5.19 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal85
-
fat7g
-
saturates1g
-
carbs4g
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sugars4g
-
fibre1g
-
protein1g
-
salt0.2g
low
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Method
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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.
Recipe from Good Food magazine, August 2010
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A star rating of 4.3 out of 5.8 ratings
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