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Roasted Sweet Pepper Salad with Lemon, Capers and Parsley

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 3 orange yellow and or red peppers, bottoms trimmed off and 4 panels cut down each side
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground cumin
  • 1 tbsp capers roughly chopped
  • 1 tsp lemon zest
  • 1 tsp sherry vinegar
  • 2 tbsp finely chopped parsley
  • 1 clove garlic peeled and grated
  • Additional salt and pepper to taste

Instructions
 

  • Preheat the oven to 400°F.
  • Cut the bottoms off each pepper. Standing each upright, cut four rectangles off each side. Pinch off any flesh that it on close to the stem.
  • Place all the pepper pieces onto the lined baking sheet and toss with the olive oil, salt and pepper. Place the pan in the oven for 20 minutes.
  • While the peppers are cooking, in a medium bowl, combine the cumin, capers, lemon zest, sherry vinegar, parsley and garlic.
  • Remove the peppers from the oven and let them cool. This can be done a day in advance. When cool, cut the pepper pieces into 1/3 inch strips.
  • Place the pepper pieces in the bowl and combine with the caper mixture. Season with additional salt and pepper if desired.
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