Roasted peppers with pine nuts and parsley

    (5)
    55 min

    A beautiful and easy starter or side dish of roasted red and yellow peppers is drizzled with olive oil and sprinkled with garlic, sultanas and toasted pine nuts.


    1 person made this

    Ingredients
    Serves: 10 

    • 2 red peppers
    • 2 yellow peppers
    • 60g pine nuts
    • 60g sultanas
    • 1 clove garlic, minced
    • 30g freshly chopped parsley
    • 120ml olive oil
    • salt and ground black pepper to taste

    Method
    Prep:20min  ›  Cook:15min  ›  Extra time:20min cooling  ›  Ready in:55min 

    1. Preheat the oven grill and set the oven rack at about 15cm from the heat source. Line a baking tray with foil. Cut the peppers in half from top to bottom; remove the stem, seeds and ribs; place the peppers cut side down onto the prepared baking tray. Cook under the grill until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with cling film. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
    2. Toast the pine nuts in a small dry pan over medium-low heat, swirling the pine nuts in the pan until they turn a light tan colour and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
    3. Slice the roasted peppers into strips and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, sultanas, garlic and parsley; drizzle with olive oil, and season to taste with salt and black pepper.

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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (4)

    by
    9

    This makes a nice side dish for roasted meat, but I think that it would also be good with pasta or bruschetta. The sweetness from the raisins adds a wonderful dimension to the taste. I used a toasted butternut squash seed oil for depth of flavor. The flavor improved after marinating overnight.  -  26 Dec 2011  (Review from Allrecipes US | Canada)

    by
    5

    VERY tasty recipe! I made this for Christmas and the whole family loved it!  -  27 Dec 2011  (Review from Allrecipes US | Canada)

    by
    0

    We love this recipe! Try skipping the raisons & using capers.  -  24 May 2015  (Review from Allrecipes US | Canada)

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