Roasted Red Peppers with Capers and Sherry Vinaigrette

Total Time
50 min
20 min
15 min
Serve this as a side dish, a topping for chicken or a sandwich filling.


sweet red pepper(s)

4 medium, halved, cored, seeded, deribbed

sherry vinegar

1 Tbsp

olive oil

1 Tbsp

Dijon Mustard

1 tsp


2 Tbsp, drained


  1. Set oven rack so it’s 6 inches from broiler; preheat broiler to high. Line a baking sheet with aluminum foil.
  2. Put pepper halves skin-side up on prepared baking sheet; broil until skins completely blacken, rotating baking sheet a few times so peppers broil evenly, 10 to 15 minutes depending on strength of broiler.
  3. Immediately transfer pepper halves to a large bowl and cover tightly with plastic wrap to trap in steam (steam will help loosen the skins); let peppers sit until cool enough to handle, 10-15 minutes.
  4. Hold a pepper half in your hand under running water; rub off and discard charred skin with your fingers. Repeat with remaining peppers; roughly chop peeled peppers (or cut into strips).
  5. Whisk together vinegar, oil and mustard. Arrange peppers on a serving platter; sprinkle with capers and drizzle with vinaigrette. Serve at room temperature.
  6. Serving size: 1/4 c

A happier, healthier you starts here