Tangy roasted peppers

10-30 minutes 200 kcal or less chargrilled pepper salad light recipes mediterranean recipes pepper peppers quick roasted red peppers side dish recipes summer summer recipes super healthy recipes vegetarian recipes

N/A

Source

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.