|20 min||10 min||4|
|1 tbsp drained||Capers, canned|
|12 olive(s)||Kalamata olives (pitted, halved)|
|1 tbsp||Extra virgin olive oil|
|1 medium pepper(s)||Red bell pepper|
|2 medium pepper(s)||Yellow bell pepper|
|1 dash||Salt and pepper (sea salt)|
|1 tbsp||Thyme, fresh|
|2 tsp||Wine vinegar|
1. Preheat a grill on high heat. Cut bell peppers into quarters. Remove seeds. Arrange peppers in a single layer, skin side up, on grill tray. Grill for 10 minutes or until skin is black and blistered.
2. Transfer hot bell peppers to a plastic bag and twist top to seal. Let stand for 10 minutes. Peel and discard skin. Cut flesh into long, thick strips. Place in a bowl.
3. Add olives, capers, thyme, oil, vinegar and salt and pepper to yellow pepper strips. Stir gently to combine. Let stand for at least 1 hour for flavours to develop. Serve.
are an excellent source of vitamin C