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Marinated Mixed Peppers
Grilled peppers like these are full of yummy roasted flavours, they make a colourful and vibrant addition to any mezze platter. Besides being great for tapas, they also give colour to a regular green salad, are perfect with cous-cous paired with creamy feta, or even just added to a sandwich.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 30 mins
Issue 45
Ingredients
Peppers
2 large red peppers
2 large green peppers
extra virgin olive oil
Marinade
1 – 2 chillies, charred
2 sprigs thyme
2 Tbsp (30 ml) white balsamic vinegar or rice wine vinegar
¼ C (60 ml) olive oil
black pepper, to taste
2 Tbsp (30 ml) parsley, roughly chopped, to serve
Method
Peppers
Preheat the oven to 200 °C.
Rub the peppers with olive oil, and place on an oven tray. Roast in the oven for 20 – 30 minutes until charred. If preferred, place the peppers on an open flame until charred.
Place in a plastic bag – this will allow the peppers to sweat, making it easier to remove the skin. Make sure that all of the skin and the seeds are removed and season with salt and pepper.
Marinade
Char the chillies on an open flame, then remove the outer skin and deseed. Mince finely and add the sliced garlic, thyme, pepper, vinegar and olive oil. Adjust the seasoning and then pour the mixture over the peppers to marinade. Garnish with fresh parsley and serve.
