Colourful Roast Pepper Salad

Your table will light up when you serve this. Your body will be full of vitamin C!

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 2 Prep: 60 min Cook: 10 min

Ingredients

Peppers (red, yellow, orange) 1 each
Olive oil as required
Salt as required
Dressing
Extra virgin olive oil 5 tbsp
Sherry vinegar 2 tbsp
Garlic (grated) 1 clove
Salt & pepper as required
Sugar a pinch
Capers as required
Black olives as required
Parsley (to garnish) a little

Method

1
Place the peppers in an ovenproof dish and drizzle over with the olive oil. Sprinkle with salt and pour over water to fill 1/3 of the dish.
2
Put the tray in the oven 180C and bake until soft, about 1 hour.
3
When soft, remove from the oven and allow to cool. Peel off the skins and deseed. Chop into strips.
4
Mix all the dressing ingredients in a bowl.
5
Arrange the peppers attractively on a plate in alternate colours. Drizzle the dressing over the top and garnish with black olives, capers and parsley.

Tips & Note

You might think you want to use the green pepper to make it even more colourful, but this is too bitter so it's better to avoid. The red is the sweetest. If you don't have sherry vinegar, you can use malt vinegar, white wine vinegar or balsamic vinegar.

Colourful Roast Pepper Salad

Your table will light up when you serve this. Your body will be full of vitamin C!

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 2

Prep: 60 min

Cook: 10 min

Ingredients

Peppers (red, yellow, orange) 1 each
Olive oil as required
Salt as required
Dressing
Extra virgin olive oil 5 tbsp
Sherry vinegar 2 tbsp
Garlic (grated) 1 clove
Salt & pepper as required
Sugar a pinch
Capers as required
Black olives as required
Parsley (to garnish) a little

Colourful Roast Pepper Salad

Recipe ID :1490 Posted on 23 DEC 2015

Serves 2

Prep 60min
Cook 10min
views 1,603
printed 51

saved 1

Your table will light up when you serve this. Your body will be full of vitamin C!

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Ingredients

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1 each
as required
as required
5 tbsp
2 tbsp
1 clove
as required
a pinch
as required
as required
a little

Method

Prep
1h
Cook
10min
1
Place the peppers in an ovenproof dish and drizzle over with the olive oil. Sprinkle with salt and pour over water to fill 1/3 of the dish.
2
Put the tray in the oven 180C and bake until soft, about 1 hour.
3
When soft, remove from the oven and allow to cool. Peel off the skins and deseed. Chop into strips.
4
Mix all the dressing ingredients in a bowl.
5
Arrange the peppers attractively on a plate in alternate colours. Drizzle the dressing over the top and garnish with black olives, capers and parsley.

Tips & Note

You might think you want to use the green pepper to make it even more colourful, but this is too bitter so it's better to avoid. The red is the sweetest. If you don't have sherry vinegar, you can use malt vinegar, white wine vinegar or balsamic vinegar.

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