Charred Sweet Peppers With Garlic And Capers
10m prep 15m cook 35m ready
Charred sweet peppers tossed with garlic, capers, parsley, olive oil, and red wine vinegar. A simple Mediterranean side that can be served warm or at room temperature.
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Ingredients
- 2 sweet red peppers approximately 250 g total
- 14.8 ml extra-virgin olive oil
- 4.93 ml red wine vinegar
- 1 clove garlic finely minced
- 4.93 ml capers rinsed and drained
- 4.93 ml parsley chopped
- Sea salt and black pepper
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 67.9 mg
- Iron: 0.97 mg
- Magnesium: 18.1 mg
- Phosphorus: 71.8 mg
- Potassium: 297 mg
- Zinc: 0.59 mg
Let's Cook
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Step 1.
Grill the peppers whole over medium-high charcoal heat, turning regularly until the skins are blistered and blackened in several places. Transfer to a covered bowl and let steam for 10 minutes. Peel away the loose charred skin, remove seeds, and slice into strips. Toss with olive oil, vinegar, garlic, capers, parsley, and a pinch of salt and pepper. Serve warm or at room temperature. Shichirin tip: This is an ideal dish to prepare before dinner, freeing the grill for seafood. The peppers can also be made several hours ahead.
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