Grilled capsicum salad

Cooking Vegetarian Grilled capsicum salad

This colourful side salad makes the dining table look festive.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat a grill on high heat. Cut capsicums into quarters. Remove seeds. Arrange capsicum, in a single layer, skin side up, on grill tray. Grill for 10 minutes or until skin is black and blistered.
  2. Transfer hot capsicum to a plastic bag and twist top to seal. Stand for 10 minutes. Peel and discard skin. Cut flesh into long, thick strips. Place in a bowl (see tip).
  3. Add olives, capers, thyme, oil, vinegar and salt and pepper to capsicum. Stir gently to combine. Stand for at least 1 hour for flavours to develop. Serve.

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3 capsicum
8 kalamata olives, pitted, halved
1 tbsp capers, drained
1 tbsp thyme leaves
1 tbsp extra-virgin olive oil
2 tsp red wine vinegar

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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