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Smoky roasted red peppers tossed with garlic, extra virgin olive oil, and lemon juice. A simple and flavorful dish served warm or chilled.
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Ingredients
- 4 red capia peppers, whole
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Preheat oven to 425F (220C) and place 4 whole red capia peppers on a foil-lined baking sheet.
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2
Roast peppers for 20-25 minutes, turning once, until skins blister and char.
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3
Transfer peppers to a bowl, cover tightly, and steam for 10 minutes.
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4
Peel skins and remove seeds from peppers, then slice into long strips.
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5
Whisk 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, and 1/2 tsp salt in a bowl.
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6
Add peppers to dressing, toss well, and garnish with 2 tbsp chopped fresh flat-leaf parsley.
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