Tangy Roasted Peppers
A vibrant and flavorful dish, this grilled pepper salad is a true celebration of summer. Charred to perfection, the peppers are peeled and sliced before being dressed in a zesty mixture of garlic, olive oil, and vinegar. Topped with briny capers and fresh parsley, this salad is a wonderful balance of smoky, tangy, and herbaceous flavors. A versatile side dish or appetizer, it's perfect for any outdoor gathering or light meal.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 85 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.2 milligram of sodium
Comments
No comments found.