Barbecue peppers with olive dressing recipe

Name: Barbecue peppers with olive dressing
Yield: Serves 2
Ingredients: 3 red and orange peppers, quartered, cored and deseeded; 50ml extra-virgin olive oil; 1 garlic clove, peeled and finely chopped; 1 lemon, zested and juiced; 3 tbsp fresh parsley, chopped

Slather sweet griddled peppers in a tangy olive dressing in this easy BBQ side recipe. The simple dressing combines kalamata olives, zesty lemons, garlic and plenty of fresh parsley.

See method

Serves 2
15 mins to prepare and 15 mins to cook
412 calories / serving

Vegan
Gluten-free
Vegetarian

Shop your ingredients

Nightingale Farms Peppers 375G
Aldi Price Match
3 red and orange peppers, quartered, cored and deseeded
£1.79
£4.77/kg
Tesco Extra Virgin Olive Oil 250Ml
50ml extra-virgin olive oil
£3.40
£13.60/litre
Tesco Large Garlic
1 garlic clove, peeled and finely chopped
£0.50
£0.50/each
Tesco Lemons Each
1 lemon, zested and juiced
£0.37
£0.37/each
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
3 tbsp fresh parsley, chopped
£0.50
£16.67/kg

Method

Place the pepper quarters onto a hot barbecue and cook for 8-10 mins on each side until well charred and soft. Remove from the barbecue and set aside to cool. Once cool enough to handle, peel away the skins from the peppers and place onto a serving plate, then scatter with 1 tbsp fresh chopped parsley.
For the dressing, place the olives, garlic, lemon, parsley and oil into a bowl and mix together well with a fork. Season with a good grinding of black pepper then pour into a serving bowl or jug and drizzle some over the peppers.