Cook a bit.

Roasted Peppers with Capers

Serves 4Prep 10 minCook 30 min40 min total

Sweet roasted peppers marinated with capers, garlic, and herbs. A simple, flavorful side dish or antipasto.

Roasted red and yellow bell peppers seasoned with herbs on parchment paper, with garlic in the background.

Ingredients

4 item
red peppers
3 tbsp
olive oil
2 tbsp
capers, drained
2 item
garlic cloves, thinly sliced
1 tbsp
red wine vinegar
10 g
fresh oregano, chopped
salt and black pepper

Method

Preheat the oven to 200°C/400°F.

Place the peppers on a baking tray and roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered.

Transfer to a bowl, cover with cling film, and let steam for 10 minutes. Peel off the skin and remove seeds.

Cut the peppers into strips and place in a serving dish. Add the capers, garlic, vinegar, and oregano.

Drizzle with olive oil, season with salt and pepper, and let marinate for at least 30 minutes before serving.

Juan Muñoz Herrero
Juan Muñoz Herrero
vegetarianveganside dishmediterranean