About this recipe:Grilling green peppers gives them a slightly smoky taste and makes it easy to slip off their skins. They give a great flavour and vitamin boost to the diced tomato and Kalamata olive dressing in this speedy dish. Serve it for a light lunch or supper, with a simple green salad accompaniment.
3 green peppers
450 g (1 lb) ripe tomatoes
3 garlic cloves, finely chopped
1 tbsp red wine vinegar
1 tsp crushed dried red chillies (optional)
4 tbsp extra virgin olive oil
10 Kalamata or other black olives, stoned and halved
3 tbsp finely chopped fresh basil
3 tbsp finely chopped rocket
400 g (14 oz) conchiglie (pasta shells), or other shapes such as penne
salt and pepper
rocket leaves to garnish (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:12min › Ready in:27min
Preheat the grill to high and grill the green peppers, turning occasionally, until the skin is blistered and blackened all over. Place the peppers in a polythene bag and leave until they are cool enough to handle and the skins are loosened.
Peel and seed the peppers, then cut them into bite-sized pieces. Cut the tomatoes into similar-sized pieces and mix them with the peppers. Add the garlic, wine vinegar, chilli flakes (if using), olive oil, olives, basil and rocket, and mix well. Set the dressing mixture aside to marinate while you cook the pasta.
Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain and toss with the marinated pepper and tomato dressing. Garnish with rocket leaves, if liked, then serve immediately.
Add a can of chickpeas, about 400 g, drained, to the marinating peppers and tomatoes.
Green peppers are an excellent source of vitamin C, which is important for maintaining and healing the body's immune system. Even when grilled, useful amounts of the vitamin remain. Peppers also provide good amounts of vitamin A (through beta-carotene). * Olives have a relatively high fat content, but most of it is the unsaturated type, which is believed to be the healthiest kind of fat to consume.
Each serving provides
C * E, niacin, copper, selenium * A, B1, B6, folate, iron, potassium