How To Make Roasted Peppers with Caper Dressing
You’ll surely love the smoky taste of these colorful roasted peppers tossed with a delightfully zesty dressing made of lemon, capers, and anchovy paste!
Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes
Serves:
Ingredients
- 2red bell peppers
- 2yellow bell peppers
- ½tsplemon juice
- ¾tspanchovy paste
- 1½tspwine vinegar
- ¾tspsalt
- ¼tspfresh ground black pepper
- ¼cupolive oil
- 2tbspcapers,drained
Instructions
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Roast the peppers over a gas flame or grill or broil them, turning with tongs, for about 10 minutes until charred all over.
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When the peppers are cool enough to handle, pull off the skin. Remove the stems, seeds, and ribs. Cut the peppers lengthwise into ½-inch strips.
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In a large glass or stainless-steel bowl, using a fork, stir together the lemon juice, anchovy paste, vinegar, salt, and pepper. Stir in the oil. Add the peppers and capers, and toss.
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Serve and enjoy!
Recipe Notes
- To roast the peppers quickly and with little mess, stand them upright and cut the flesh from each of the four sides, leaving the stem, seeds, and core behind. Put the peppers on an aluminum-foil-lined baking sheet, cut-side down, and broil until charred. Peel off the blackened skin.
Nutrition
- Calories: 166.41kcal
- Fat: 13.99g
- Saturated Fat: 1.94g
- Monounsaturated Fat: 9.88g
- Polyunsaturated Fat: 1.50g
- Carbohydrates: 9.84g
- Fiber: 2.27g
- Sugar: 2.53g
- Protein: 1.86g
- Cholesterol: 0.64mg
- Sodium: 404.03mg
- Calcium: 19.11mg
- Potassium: 332.49mg
- Iron: 0.89mg
- Vitamin A: 103.15µg
- Vitamin C: 247.08mg
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