Roast peppers with sunflower seeds

Roast peppers with sunflower seeds


1 person made this

About this recipe: A lovely summery starter or antipasto that's quick and easy. The toasted sunflower seeds add to the texture of the dish.


Serves: 4 

  • 2 tablespoons sunflower seeds
  • 2 yellow peppers, halved and seeded
  • 2 red peppers, halved and seeded
  • 4 tablespoons olive oil
  • 4 tablespoons lime juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon dried rosemary
  • salt and pepper to taste

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Preheat the grill. Line a baking tray with foil.
  2. In a pan over medium heat, cook the sunflower seeds for 5 minutes, stirring constantly, until lightly toasted.
  3. Place the pepper halves cut side down on the baking tray. In a bowl, mix the olive oil, lime juice, balsamic vinegar, rosemary, salt and pepper. Brush peppers with the olive oil mixture.
  4. Roast peppers under the grill for 5 minutes, or until slightly charred. Remove from heat, peel, and slice. Toss with the toasted sunflower seeds to serve.

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