These roasted peppers with caper sauce are so versatile, you can serve them warm as a side dish, cold as a salad or even in a sandwich or wrap. I make a big batch of the peppers and store them in a container in the fridge for about a week, they are great to have on hand to add an extra burst of flavour to a quick salad.
I soak the capers in water before using so that some of the salty flavour is removed and doesn’t overpower the dish, but if you are short on time you can easily skip this step. I used a combination of red, yellow and orange bell peppers to make this dish more colourful but feel free to stick to all one colour. The tomatoes add unexpected sweet juiciness while the olives give a burst of salty flavour.
Simple, healthy and full of delicious flavour, this is one of those recipes you will find yourself making over and over again.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!
- 5 red, orange and/or yellow bell peppers
- ⅔ cup cherry tomatoes
- 3 cloves garlic, crushed
- 2 tbsp capers, soaked in warm water for approx 15 minutes
- ¼ cup olive oil
- 1 tsp red wine vinegar
- ¼ tsp black pepper
- ⅔ cup pitted olives
- large handful basil
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Wash the peppers and cut them into quarters, place them in a bowl along with the cherry tomatoes.
- In a blender or food processor combine the crushed garlic, drained capers, olive oil, vinegar and pepper. Blend until the mixture is smooth and then pour it over the veggies, tossing to ensure they are well coated.
- Lay the vegetables out evenly on a roasting pan or baking sheet and place in the oven.
- Bake for 1 hour, adding the olives to the tray 30 minutes into baking.
- The peppers should be very tender but not burnt once done. Place on a serving tray and sprinkle with fresh chopped basil. Enjoy!