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Tangy roasted peppers

Ingredients

  1. Step 1 5 tbsp olive oil
  2. Step 2 4 peppers (red, yellow or orange are best)
  3. Step 3 1 garlic clove , crushed
  4. Step 4 2 tbsp red wine vinegar
  5. Step 5 handful capers , rinsed
  6. Step 6 handful flat-leaf parsley , roughly chopped
Tangy roasted peppers
Calories: 85 Carbohydrate: 4 g Protein: 1 g Fat: 7 g
Cook time: 25 minutes Prep time: 15 minutes Total time: 40 minutes Servings: 8

TAGS

Lunch Side Dish Mediterranean Josh Eagleton 10-30 minute 200 kcal or less Chargrilled pepper salad Emma Lewi Light Mediterranean pepper pepper Quick Roasted red pepper Side Dish summer summer Super healthy Vegetarian

Directions

  1. 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.
  2. 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.