Spanish · Lunch
Marinated Roasted Peppers (Gluten-Free)
Roasted red and yellow bell peppers peeled and steeped in a garlic, sherry vinegar and olive oil marinade with smoked paprika and fresh parsley. Served chilled or at room temperature as a Spanish tapa, this gluten-free dish leans on charred sweetness balanced by acidity.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
243Calories
2.5gProtein
19gFat
15.5gCarbs
8.4gSugar
4.7gFiber
318mgSodium
0mgChol
2.7gSat Fat
415mgPotassium
37mgCalcium
1.3mgIron
0mcgVitamin B12
206mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Halve the bell peppers, remove the seeds and stem, and lay them cut-side down on a foil-lined baking sheet.
2
Roast
Roast the peppers at 450°F (230°C) for 20–25 minutes until the skins are blistered and blackened in patches and the flesh has softened.
3
Chill
Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes until the skins loosen and peel away easily.
4
Prep
Peel off the blackened skins with your fingers under running water, then slice the peeled flesh into 1/2-inch strips. Thinly slice the garlic clove. Chop the parsley.
5
Build
Whisk together the sherry vinegar, olive oil, sliced garlic, smoked paprika, and salt until combined.
6
Marinate
Toss the pepper strips with the dressing, cover, and refrigerate for at least 2 hours.
7
Plate
Arrange the marinated peppers on a plate, scatter with chopped parsley, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g bell pepper
- 2 clove2 clove garlic
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp4 tbsp olive oil
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp2 tsp parsley
- 2 pinch2 pinch salt
