Get a taste of the Mediterranean with a laidback spread of roasted vegetables and salads
Prep:15 mins Cook:10 mins
Nutrition per serving
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
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.
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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