Vegan, Gluten Free
Chargrilled red peppers
15 mins
Easy
2 Servings
We first came up with this simple way of char-grilling red peppers without the need for a BBQ to accompany our vegetarian Greek souvlaki. The versatility of this dish means you can really use the peppers any way: as a side dish, in salads or as a snack.
Brilliant Bases Used In This Recipe
About This Recipe
We first came up with this simple way of char-grilling red peppers without the need for a BBQ to accompany our vegetarian Greek souvlaki, but you can really use them any way: as a side dish, in salads or as a snack.
A member of the nightshade family, all peppers have nutritional benefits, but red peppers are thought to have higher levels of antioxidants and phytonutrients as they are riper than orange, yellow or green peppers.
They are an excellent source of vitamin C (just half a cup is more than 100% of your RDA) and a good source of vitamin A and fibre, while the antioxidants they contain may help protect against diseases such as cardiovascular disease and some cancers.
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Ingredients
2-3 large red bell peppers
1 sprinkle of seat salt
1 tsp olive oil
Nutrition Per Serving
Calories
72
Fats
5G
Carbs
6G
Protein
1G
Method
Pre-heat the oven to 180C/360F (fan) or 200C/400F (convection)
Slice the tops off the peppers, remove the central core with the seeds and slice into three flat-ish pieces
Place on a baking tray and drizzle with olive oil and a sprinkle of sea salt
Place on the highest shelf of the oven for 10-15 minutes until the skin starts to blister
Remove and allow to cool
The skins can then be removed or left on for a more smoky flavour
Thinly slice and serve (to serve as a side dish, these are wonderful when drizzled with EV olive oil and a splash of apple cider or white wine vinegar)