Roasted Bell Peppers with Simple Vinaigrette

7 Reviews

Prep: 10 min
Cook: 1 hr
Ready In: 2 hr

“As the name implies, roasted bell peppers married to a simple red wine and garlic vinaigrette. Lovely on sandwiches, tossed into a salad, etc.” - by Litegal1

Ingredients

4 red bell peppers
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/8 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1/2 teaspoon capers, drained and rinsed

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Metric US

Original recipe yields 8 servings

Directions

Preheat an oven to 500 degrees F (260 degrees C).
Place the bell peppers onto a baking sheet. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes. Turn the peppers once halfway through to ensure even cooking. Once blackened, place the peppers into a bowl, cover with foil, and allow to steam 20 to 30 minutes.
Meanwhile, whisk together the olive oil, vinegar, salt, pepper, garlic, and capers in a bowl; set aside.
Once the peppers have finished steaming, remove and discard the stems, skins, and seeds. Cut the peppers into quarters and stir into the vinaigrette. Cover with plastic wrap and refrigerate at least 30 minutes before serving.

Nutrition

Amount Per Serving (8 total)

Calories
50 cal
3%

Fat
3.6 g
5%

Carbs
4.1 g
1%

Based on a 2,000 calorie diet

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Reviews (7)

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Litegal1

Nov. 9, 2010

"Just a quick note, if you're wanting to freeze these for later use, once roasted, simply drizzle with a little extra olive oil, omit other ingredients, place in freezer bag and seal. They'll last a g..." See moreood 2 to 4 months."

naples34102

Dec. 31, 2011

"Excellent! No comparison to the commercial, jarred variety. No question that this is worth the extra effort it takes to prepare. The addition of the capers and garlic was a creative, special and del..." See moreicious touch. This was a wonderful part of our array of antipasti."

Linda (LMT)

Feb. 15, 2012

"Fabulous! Simple ingredients that go well together just like the title states. The dressing is just enough without being too much in flavor or quantity and the sweetness of the roasted peppers shines ..." See morethrough. Delicious eaten on its own, when topping a sandwich or with a hunk of crusty bread. I simply roast peppers over a direct flame (either stove-top or grill) till evenly charred (turn frequently). Once done follow directions as noted to prepare."

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