12/9/14
Tangy roasted peppers
Cooking time
Prep: 15 mins Cook: 10 minsSkill level
EasyServings
Serves 8- 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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