Roasted Pepper Salad With Capers & Pine Nuts
Colorful and full of flavor, this roasted pepper salad is a delightful dish to enjoy rain or shine. The vibrant red and yellow peppers are charred to perfection, creating a smoky sweetness that pairs beautifully with the tangy garlic and white wine vinegar dressing. Topped with crunchy pine nuts and briny capers, this salad is a burst of Mediterranean flavors that will leave you wanting more.
— Constant Cookbook
Ingredients
- 3 red and 3 yellow peppers
- 3 tbsp extra-virgin olive oil , plus extra for grilling
- 1 large garlic clove
- 1 tbsp white wine vinegar
- 2 tbsp pine nuts , toasted
- 1-2 tbsp capers
- few basil leaves , shredded (optional)
Instructions
- Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
- Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4 - 6
Nutrition
- Calories: 209 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.2 milligram of sodium
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