Oven Roasted Peppers
These Oven Roasted Peppers combine red, orange, and yellow bell peppers, broiled until charred, caramelized, and irresistibly juicy, then tossed in a vibrant dressing of olive oil, balsamic vinegar, capers, and fresh herbs. Serve it as a colorful salad, a simple side dish, or piled onto bread.
Servings: 6
Ingredients
- 5 bell peppers 2 red, 2 orange, 1 yellow
- ¼ cup extra virgin olive oil
- 2 tsp balsamic vinegar
- 2 cloves garlic minced
- 1 tbsp capers finely chopped
- 2 tbsp fresh basil thinly sliced into strips
- 1 tbsp chopped fresh chives
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Place the bell peppers onto an aluminum foil lined sheet pan. Turn the oven on to broil.
- Cook the peppers turning every few minutes until charred all over. Transfer the peppers to a bowl and cover with plastic wrap. Leave for 10 minutes to soften.
- While the peppers are softening in a small bowl stir together the olive oil, vinegar, capers, garlic, basil, chives, salt and pepper
- Peel the skin off of each pepper and then cut the peppers in half, remove the stem and seeds and then slice the peppers into 1 inch wide strips. Place the strips of pepper into a bowl and pour the dressing overtop and toss to ensure they are all coated. Garnish with additional herbs if desired
Nutrition
Calories: 109kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 139mg | Potassium: 220mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3164IU | Vitamin C: 128mg | Calcium: 12mg | Iron: 1mg