Recipes:Tangy roasted peppers

Get a taste of the Mediterranean with a laidback spread of roasted vegetables and salads

• 5 tbsp olive oil
• 4 peppers (red, yellow or orange are best)
• 1 garlic clove , crushed
• 2 tbsp red wine vinegar
• handful capers , rinsed
• handful flat-leaf parsley , roughly chopped

1. Rub 1 tbsp olive oil all over the peppers, then place on the barbecue or under a grill, turning until blackened all over. Put in a plastic bag, seal and leave until cool enough to handle.
2. Peel the blackened skin from the peppers, remove the stems, membrane and seeds, then tear into strips. Arrange on a platter or plate. Whisk together the remaining olive oil, garlic and vinegar with some seasoning. Drizzle the dressing over the peppers, then scatter with capers and parsley.

Per serving

85 kcalories, protein 1g, carbohydrate 4g, fat 7 g, saturated fat 1g, fibre 1g, sugar 4g, salt 0,2 g