| 8 | 30 | 79 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 |
| 1/4 tsp | 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.
Bell Peppers
are an excellent source of vitamin C
| Vegetables | 1.5 |
