Roasted Bell Peppers with Capers
Bell peppers provide fiber, vitamin C, and carotenoids, while capers and garlic bring a bright Mediterranean aroma. Roasting makes the peppers tender, juicy, and lightly caramelized at the edges.
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Inventory: Oven
500
Servings: 4 (1 serving ≈ 167 gram)
Digestion time: 3 hour
Wash the bell peppers (600 g), remove the seeds, and cut them into small pieces. Put them in a baking dish, add table salt (5 g), and toss with olive oil (20 g) and minced garlic (6 g).
Roast at 180°C for about 30 minutes, until the peppers are tender. Rinse the capers (30 g), add them to the peppers, and return the dish to the oven for another 5 minutes.
Remove the dish, add the basil leaves (5 g), and toss. Roast for about 10 more minutes until the edges are lightly browned, then let the dish stand for a few minutes before serving.
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