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
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.
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