Roasted Marinated Red Peppers with Capers

Name: Roasted Marinated Red Peppers with Capers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar (or more to taste); 1 Tbsp canola oil; 59 milliliters capers, rinsed and drained; 6 servings Kosher salt and freshly ground black pepper; 1 Tbsp minced fresh Italian parsley; 907 grams large red bell peppers (about

Roasted Marinated Red Peppers with Capers might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains roughly 2g of protein, 3g of fat, and a total of 72 calories. It is a good option if you're following a gluten free, fodmap friendly, whole 30, and vegan diet. Head to the store and pick up balsamic vinegar, bell peppers, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Turn flames on burner to high.

Place peppers directly on top of flames and roast, turning often with tongs, until skins are completely black, 5 to 8 minutes.

Ingredients you will need

Peppers

Equipment you will use

Tongs

Transfer to bowl and cover tightly with plastic wrap or aluminum foil. Allow to steam for 10 minutes, then peel off and discard skin.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Plastic Wrap

Bowl

Remove stems and seeds and discard.

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Seeds

Cut peppers lengthwise into 1-inch-wide strips and add to bowl.

Ingredients you will need

Peppers

Equipment you will use

Bowl

Add balsamic vinegar, capers, garlic, and parsley. Toss gently to combine and season to taste with salt and pepper, adding more vinegar to taste if desired. Store peppers in the refrigerator in a sealed container for up to three days. Allow to come to room temperature before serving.

Ingredients you will need

Balsamic Vinegar