ROASTED RED PEPPERS WITH APPLE CIDER VINAIGRETTE | SA Garden and Home

ROASTED RED PEPPERS WITH APPLE CIDER VINAIGRETTE

Last updated on 24 October 2016

ROASTED RED PEPPERS WITH APPLE CIDER VINAIGRETTE

Make the most of the apples and pears readily available at supermarkets and fruit shops this month. Here’s a selection of recipes from Tru-Cape you’ll want to try

INGREDIENTS

  • 5 red peppers
  • handful of slivered almonds
  • handful of fresh basil leaves
  • 2T apple cider vinegar
  • 6T extra virgin olive oil
  • 1 clove garlic, finely grated
  • salt & freshly ground black pepper

METHOD

  1. Halve the peppers, remove the white parts and seeds and place under a hot grill for 30 minutes, skin side up. When the skins turn black, remove from the oven and transfer to a bowl covered with plastic wrap to let them “sweat”.
  2. When cool enough to handle, peel the skins off and slice the flesh into long strips.
  3. Pour over the vinegar, olive oil, garlic and season generously with salt & pepper. Mix well.
  4. Sprinkle the almonds on top and serve with fresh basil leaves.

(This recipe serves 4 people)

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