Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Silky roasted red and yellow peppers dressed with olive oil, red wine vinegar, garlic and torn basil, Italian antipasto style.
Side dish. Good with grilled chicken, roast lamb or baked cod. Find a main
Plus 30 minutes steaming and soaking
Equipment: Roasting tin
Measures and names
Ingredients
- 4 red or yellow peppers
- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 tbsp red wine vinegar
- 1 small handful basil leaves, torn
- Salt and black pepper
Method
- Heat the oven to 220°C (fan 200°C). Put the whole peppers in a roasting tin and roast for 25-30 minutes, turning once, until the skins are blackened and blistered.
- Transfer to a bowl, cover with a plate and leave for 10 minutes, then peel off the skins and remove the stalks and seeds. Tear the flesh into thick strips.
- Arrange on a plate with the garlic, then drizzle over the olive oil and vinegar and season with salt and pepper.
- Scatter over the basil and leave for at least 20 minutes to soak up the dressing before serving.
Swaps and tips
These improve as they sit, so make them a few hours or a day ahead. They keep in the fridge for 4 days covered in their oil; bring back to room temperature before serving.
Easy variations
- Add a tablespoon of capers
- Scatter over a few black olives
- Top with torn mozzarella
- Add a pinch of chilli flakes to the dressing
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 1 g | 8 g | 3 g | 7 g | 100 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
