Spanish · Lunch
Marinated Roasted Peppers (Dairy-Free)
Roasted red and yellow bell peppers, peeled and sliced into strips, marinated in olive oil with garlic, sherry vinegar, and smoked paprika. Served cold or at room temperature as a Spanish tapa with capers, olives, and fresh parsley for depth and salt.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
218Calories
3.1gProtein
14.2gFat
22.4gCarbs
8.9gSugar
4.7gFiber
612mgSodium
0mgChol
2gSat Fat
390mgPotassium
45mgCalcium
1.8mgIron
0mcgVitamin B12
140mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Heat oven to 240°C (475°F). Place whole red and yellow peppers directly on baking sheet.
2
Roast the peppers for 25 minutes at 240°C, turning once with tongs, until skins are blackened and blistered all over.
3
Rest peppers in a covered bowl for 15 minutes until skins loosen and lift away easily when rubbed.
4
Prep
Peel off blackened skins, remove stems and seeds, and slice flesh into 1cm-wide strips over the bowl.
5
Whisk sherry vinegar, smoked paprika, olive oil, salt, and pepper in a small bowl until orange and uniform.
6
Wait
Toss pepper strips, garlic, capers, and olives with dressing, cover, and chill for 2 hours.
7
Plate
Arrange marinated peppers on a small plate, scatter with fresh parsley, and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 230g230g red bell pepper (about 1 small pepper)
- 90g90g yellow bell pepper (about half a small pepper)
- 2 clove2 clove garlic
- 2 tbsp2 tbsp sherry vinegar
- 1 tsp1 tsp smoked paprika
- 4 tbsp60ml olive oil
- 2 tsp2 tsp capers, drained
- 66 green olives, pitted
- 2 tsp2 tsp fresh parsley
