Spanish · Lunch
Marinated Roasted Peppers
Roasted red and yellow bell peppers, peeled and marinated in olive oil, sherry vinegar, garlic, and smoked paprika, served as a cold Spanish tapa. The peppers turn silky and sweet from roasting, deepened by acidity and a faint smoky edge, finished with parsley and capers.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
268Calories
2.3gProtein
24.1gFat
12.7gCarbs
7.9gSugar
4.3gFiber
415mgSodium
0mgChol
3.4gSat Fat
496mgPotassium
39mgCalcium
1.4mgIron
0mcgVitamin B12
224mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
low-carb
mediterranean
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Halve and deseed the bell peppers, then rub the skins with 1 tbsp olive oil on a small baking tray.
2
Roast
Place peppers skin-side up in a 240°C (475°F) oven for 20–25 minutes until skins blacken and blister and flesh softens.
3
Rest
Transfer peppers to a bowl, cover tightly, and rest 10 minutes until cool enough to handle and skins loosen.
4
Build
Peel the blackened skins off with your fingers, slice the flesh into strips, then toss with sliced garlic, 1 tbsp olive oil, sherry vinegar, smoked paprika, capers, and salt.
5
Chill
Cover the bowl and refrigerate for 2 hours until peppers taste rounded and garlic softens.
6
Plate
Arrange marinated peppers on a small plate, spoon over any marinade, and scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz210g, about 1 large red and 1 large yellow bell pepper bell peppers
- 2 tbsp30ml olive oil, for roasting
- 2 clove2 clove garlic
- 2 tbsp30ml olive oil, for the marinade
- 4 tsp20ml sherry vinegar
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp2 tsp capers, drained
- 2 tsp2 tsp parsley
- a pinch of salt
