Tangy roasted peppers

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

  • Prep:15 mins
    Cook:10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 85
  • fat 7g
  • saturates 1g
  • carbs 4g
  • sugars 4g
  • fibre 1g
  • protein 1g
  • salt 0.2g


  • 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


  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.

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