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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