Roasted Pepper Salad

Serves 6 - 8
Definitely a salad to delight the eye with vibrant colour. Delicious with braaied meats. Any leftovers will keep covered in the fridge for 5 days.
Recipe Category

You will need

6  smallish red and/or orange peppers
Ina Paarman’s Garlic Pepper Seasoning
leaves from 6 – 8 thyme sprigs
2 cloves garlic, very thinly sliced
3 T (45 ml) olive oil
200 g baby tomatoes
2 T (30 ml) Ina Paarman’s Balsamic Vinaigrette

10 – 12 caperberries
fresh thyme leaves

Method

Adjust the oven rack to one slot above the middle position. Preheat the oven to 200°C.

Cut the peppers in half lengthways and scrape out the seeds. Put the halves on a baking tray, cut-sides up.

Season with Garlic Pepper Seasoning and scatter over the thyme leaves and garlic.

Drizzle with the oil, then place baby tomatoes (cut in half) in each pepper half.

Roast for about 25 minutes, or until the peppers have shrunk a little and are charring at the edges. Remove pan from the oven.

Sprinkle with Balsamic Vinaigrette and scatter over caperberries and thyme.

Serve warm or at room temperature.