You might get to the ingredients list of this recipe and wonder if I’ve mistyped it. I promise you I haven’t. That is 2 tablespoons of vinegar to 2 teaspoons of olive oil. That’s because, when the onions and peppers are roasted together like this, they go incredibly sweet and you need the acidity to cut through that sweetness. I used vinegar here, but the juice of a lemon would be great too.
This is a good recipe for use up any red (or other coloured) peppers that are beginning to go a bit wrinkly in places. Note I haven’t removed the skin. The idea isn’t to roast them to the stage of blackened skin, but just to soften the flesh and toast them a bit.
2 red peppers, deseeded and chopped into large pieces
4-6 red onions, peeled and quartered
2 tbsp oil
2 tbsp wine vinegar
2 tsp olive oil
2 tbsp capers, chopped
Pre heat the oven to 220C.
Put the vegetables on a roasting tray, rub with the 2 tbsp of vegetable oil and season well with salt and pepper.
Roast for 30 minutes until the vegetables are cooked and a little brown round the edges.
In a large bowl, mix the vinegar, olive oil and capers together and season with salt and pepper.
When the vegetables are cooked put them in the bowl with the dressing. Toss in the dressing until all the vegetables are coated.
Serves 2 with some nice green leaves for crunch