Tangy roasted peppers
By Emma Lewis
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
Ingredients
- 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
Method
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.
