Delicious ROASTED PEPPERS SEASONED WITH OLIVES AND CAPERS, the easy and quick recipe to cook peppers and dress them in a tasty way. This pepper salad is enjoyed fresh and is perfect to be eaten as a side dish but also to fill bruschetta or to season cold pasta.
An unmissable summer dish on our tables in summer, I cook peppers very often and one of the recipes I like to prepare is precisely this because roasted peppers dressed with capers and olives are tasty and everyone at the table always likes them.
Fresh aromas like basil and parsley are added, and optionally a clove of garlic; made this way they are really delicious!
I roasted the peppers in an air fryer, I really like this method, they are ready in a few minutes, they remain nice and juicy, and they peel immediately. Plus, I don’t have to turn on the oven in the summer! You can cook them in the oven or roast them on the grill, as you prefer.
Follow me in the recipe as we prepare roasted peppers dressed with capers and olives, tasty and very easy to prepare! FIND THE VIDEO RECIPE TO PREPARE THE PEPPERS ON MY YOUTUBE CHANNEL CLICK HERE
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 3 peppers (red and yellow)
- 1 bunch parsley
- 2.8 oz olives (pitted)
- to taste capers
- to taste salt
- to taste extra virgin olive oil
- 1 clove garlic
Steps
Start by washing the peppers thoroughly and dry them with a cloth. I cooked them in an air fryer; if you also proceed with this method, place them inside the basket making sure the air fryer’s heating element does not touch the peppers once you have inserted the basket; then cook at 392°F for 20 minutes, turning the peppers halfway with the help of two spoons.
If you cook them in the oven, put them on a baking sheet with parchment paper and bake in a fan oven at 392°F for about 25 – 30 minutes.
Once the peppers are cooked, let them cool directly in the air fryer basket or in the turned-off oven with the door slightly open.
Once the peppers have cooled, clean them thoroughly, peel them by removing all the skin, seeds, and any filaments. Divide all the pepper slices into strips and place them in a bowl.
Finely chop the parsley, olives, and capers, and cut the peeled garlic clove into pieces.Season the peppers with oil and salt, then mix, also add the chopped parsley, olives, and capers mixture, the garlic, and mix again. The roasted peppers dressed with olives and capers are ready to taste, but if you let them rest for half an hour, they will be even tastier because they will absorb the flavor of the seasoning.
… Vane’s tips
The roasted dressed peppers can be stored in the fridge for up to a week.
You can also add a couple of anchovies to the seasoning.
