Roasted capsicum salad

Asked to bring a side? This roasted capsicum salad is filled with goodness and guaranteed to be a crowd-pleaser.

8

20m

Note: + 30 mins marinating

40m

Ingredients

  • 3 large red capsicums, seeded, halved
  • 2 large green capsicums, seeded, halved
  • 2 x 250g pkts Coles Australian Sweet Baby Capsicums, seeded, halved
  • 1/4 cup (35g) dried cranberries
  • 2 tbs red wine vinegar
  • 1 tbs lemon juice
  • 1/3 cup (40g) pitted Sicilian green olives, halved lengthways
  • 1 tbs drained baby capers
  • Extra virgin olive oil, to drizzle
  • 2 tbs pine nuts, toasted
  • Flat-leaf parsley leaves, to serve

Method

STEP 1

Preheat oven to 180°C. Line 2 large baking trays with baking paper. Cut each red and green capsicum half into 3 even pieces. Arrange, cut-side up, in a single layer on 1 lined tray. Spray with olive oil spray. 

STEP 2

Arrange the baby capsicum in a single layer on the remaining tray. Spray with olive oil spray. Bake combined capsicum for 30 mins or until the baby capsicum is tender. Remove the baby capsicum from the oven. Bake the red and green capsicum for a further 10 mins or until tender.

STEP 3

Meanwhile, place the cranberries in a small bowl with the vinegar and lemon juice. Set aside for 30 mins to soak.

STEP 4

Arrange the combined capsicum on a large serving platter. Spoon over the cranberry mixture. Sprinkle with the olive and capers. Drizzle with the oil and sprinkle with the pine nuts and parsley to serve.

Go large: if you can’t get baby capsicums, use 2 large yellow capsicums instead. Cook them with the remaining red and green capsicum.

Dietary information

Dairy-free
Egg-free
Gluten-free
Peanut-free
Lactose-free
Sesame-free
No added sugar
Wheat-free
Yeast-free
Vegan
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.