Mediterranean Roasted Sweet Pepper Relish
Prep Time
Makes
Cooking Mode
1 each sweet red, yellow and orange pepper
⅓ cup pitted black olives, coarsely chopped
¼ cup capers, rinsed
2 cloves garlic, minced
3 tbsp chopped fresh basil
3 tbsp olive oil
2 tbsp red wine vinegar
¼ tsp each salt and pepper
1 each sweet red, yellow and orange pepper
⅓ cup pitted black olives, coarsely chopped
¼ cup capers, rinsed
2 cloves garlic, minced
3 tbsp chopped fresh basil
3 tbsp olive oil
2 tbsp red wine vinegar
¼ tsp each salt and pepper
Directions
1Preheat oven to 400ºF (200ºC). Place peppers on a baking sheet lined with parchment paper. Roast, turning occasionally, until peppers are charred and blistered, 25 to 30 min. Set peppers on a plate. Cover with foil and let cool to room temperature.
2Peel peppers. Cut each pepper in half; remove and discard seeds. Slice peppers into 1/2-in. (1 cm) wide strips. In a bowl, toss together peppers, olives, capers, garlic, basil, oil, vinegar, salt and pepper.
Tips
1
Don’t want to turn on the oven? Roast your peppers on the BBQ – simply grill whole peppers on high heat, lid closed, then follow identical instructions to the over method, above.
Disclaimer
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Personal Note
Personal Note
