Roasted Peperonata

Roasted Peperonata Roasted Peperonata Roasted red peppers with a difference! Serve at room temperature with grilled bread (crostini) or crackers, or pack in glass jars for a beautiful gift.
Roasted red peppers with a difference! Serve at room temperature with grilled bread (crostini) or crackers, or pack in glass jars for a beautiful gift.
  • 40 min prep
  • 60 minutes
  • 15 calories
  • $0.21
  • Gluten Free
  • Vegetarian

Ingredients


Makes 4 C (1 L)
  • 5 large bell peppers
  • 3 Tbsp (45 ml) golden raisins
  • 2 Tbsp (30 ml) olive oil
  • 2 large garlic cloves, crushed
  • 2 Tbsp (30 ml) capers – optional
  • 1 Tbsp (15 ml) wine vinegar, red or white
  • 1 tsp (5 ml) Smoked Spanish Paprika
  • 1 tsp (5 ml) Herbes Provencales
  • 2 pinch
  • Sea Salt (Grinder), coarsely ground, to taste

Preparation


 
  • Under a broiler or on a grill, char whole peppers on all sides. Place in a plastic bag and steam for 15–20 minutes.
  • Meanwhile, place next 7 ingredients in a bowl, stirring to combine.
  • Peel and seed peppers, then cut into 1/2" (1.3 cm) wide strips.
  • Gently stir in Cinco Pepper Blend and season with Sea Salt
  • Serve immediately, or refrigerate for up to 5 days.
Nutritional Serving Size
Calories 15
Fat 0 g
Saturated Fat 0 g
Transfat 0 g
Cholesterol 0 mg
Sodium 0 mg
Carbohydrates 2 g
Fibre 0 g
Sugar 1 g
Protein 0 g

Shop this recipe...

Sea Salt (Grinder)
$15.00
Smoked Spanish Paprika
$7.50
Herbes Provencales