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  • 6servings
  • 45minutes
  • 97calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large red peppers

  2. 2 large yellow or orange peppers

  3. 2 large green peppers

  4. 2 1/2 tbsp extra virgin olive oil

  5. 2 tsp balsamic vinegar

  6. 1 small garlic clove, very finely chopped or crushed

  7. salt and pepper

  8. To garnish

  9. 12 black olives, stoned

  10. a handful of small fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200ºC (400ºF, gas mark 6). Brush the peppers with 1 tbsp of the olive oil and arrange them in a shallow roasting tin. Roast for about 35 minutes or until the pepper skins are evenly darkened, turning them 3 or 4 times. Place the peppers in a polythene bag and leave until they are cool enough to handle.

  2. Working over a bowl to catch the juice, peel the peppers. Cut them in half and discard the cores and seeds (strain out any seeds that fall into the juice), then cut into thick slices.

  3. Measure 1½ tbsp of the pepper juice into a small bowl (discard the rest). Add the vinegar, garlic and salt and pepper to taste, and whisk in the remaining 1½ tbsp olive oil.

  4. Arrange the peppers on a serving platter or on individual salad plates. Drizzle over the dressing and garnish with the olives and basil leaves.

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