Marinated Peppers
4

A very tasty and less oily version of the peppers sold in jars or at deli counters!

Serve with gluten-free bread for a gluten-free option

350g/12oz yellow peppers
350g/12oz red peppers
1 tbsp olive oil
2 garlic cloves, crushed
1 tbsp capers
6 green olives, sliced
Black pepper

    1. Grill peppers over a gas or electric ring, turning them frequently so that all skin chars and blisters.

    2. Allow to cool slightly, then peel off skins and cut flesh into long strips. Set aside.

    3. Heat oil and gently fry garlic. Remove from heat and stir in pepper strips, capers and olives. Season with black pepper and mix thoroughly.

    4. Transfer to a serving bowl, cover and chill for a few hours. Serve with thin slices of focaccia or pitta bread.

Buffet, capers, Garlic, olives, peppers, Summer, Party food, Vegetable side dishes, Soups and starters, Sides, light meals, salads, Mediterranean