Roasted Mixed Peppers with Capers and Marjoram

Ingredients for Roasted Mixed Peppers with Capers and Marjoram

• 4 large red peppers

• 4 large yellow or orange peppers

• 4 large fresh Anaheim chillies*

• 60ml extra-virgin olive oil

• 45ml drained capers

• 2 tablespoons chopped fresh marjoram plus leaves for garnish

• 2 garlic cloves, minced

• 1 tablespoon white wine vinegar

How to make Roasted Mixed Peppers with Capers and Marjoram

Char peppers and chillies over gas flame or in grill until blackened on all sides. Place in large bowl; cover tightly with plastic wrap and cool. Peel, seed, and stem peppers and chillies. Cut peppers into 1-inch-wide strips. Cut chillies into 1/2-inch-wide strips. Place pepper and chilli strips in medium bowl. Add olive oil, capers, chopped marjoram, garlic, and vinegar to bowl and toss to incorporate evenly. Season pepper and chilli mixture to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill. Sprinkle marjoram leaves over and serve.

• Also known as California chillies; available in the produce section of many supermarkets and at Latin markets.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.