This article was written for Annabel & Grace, which is now part of Rest Less.
Roasted Peppers
Course: Soups, starters u0026amp; sidesDifficulty: Easy6
servings30
minutes40
minutes300
kcalWhen Annabel came to West Sussex to see my new house I wanted to cook something mouthwatering but that was quick to do as we always have so much to chat about when we are together. I served this roasted pepper side dish with roasted cod as suggested by Cathy Gayner.
Serves 6 as part of a selection of salads. I heated the leftovers in the microwave the next day and it was just as good warmed through.
Ingredients
3 red peppers
3 yellow peppers
1 tbsp balsamic vinegar
3 tbsp olive oil
1 large garlic clove, crushed
2 tsp capers, rinsed
Basil to decorate (optional)
Directions
- Cut the peppers in half and de-seed them. Place them on a baking tray and cook at 2200C/ fan 2000C /Gas 7 for about 20 mins or until beginning to char. Then put the peppers into a plastic bag and leave them to cool.
- In a bowl, mix the oil, vinegar, garlic and a good amount of seasoning.
- Peel the peppers and keep any of the juices in the bag to add to the dressing. Slice the peppers into strips, toss in the dressing and any pepper juices, then scatter over the capers. If you have any a few torn basil leaves on top of the salad is a good idea but not absolutely essential.
This is yet another brilliant recipe from Cathy Gayner’s Recipes from Le Rouzet cookbook. 100% of the proceeds from the book go directly to the charity Cathy founded, Age Unlimited, which provides much needed support for young people growing up with no prospects, and the very elderly who, through no fault of their own, have fallen on hard times. BUY YOUR COPY NOW