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Roast peppers & onions with balsamic vinegar and pistachio gremolata

Roast peppers & onions with balsamic vinegar and pistachio gremolata

Diana Henry often teams peppers with other vegetables, but has decided here, they’re just as good on their own.

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Gluten freeVeganVegetarianHealthyLow in saturated fatSource of fibre1 of your 5 a day4 plant varieties
  • Serves6
  • CourseSide
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

Ingredients

  • 6 red peppers (or a mixture of red and yellow), halved and deseeded
  • 5 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 large red onions, peeled and cut into wedges

For the gremolata

  • 55g pistachio kernels
  • ½ x 25g pack flat leaf parsley, leaves picked
  • 2 clove/s garlic, roughly chopped
  • ½ unwaxed lemon, zest

Method

  1. Preheat the oven to 200ºC, gas mark 6. Put the peppers into a large roasting tin. Mix the oil and vinegar in a jug, then season. Pour about two-thirds of the olive and balsamic mixture over the peppers.

  2. Put the onions into a small roasting tin and pour the remaining mixture over them. Both vegetables should lie in a single layer. Toss them over with your hands, then roast for 35-45 minutes, with the peppers on top shelf and the onions underneath, until the peppers are soft and slightly charred at the edges and the onions are soft and a little charred.

  3. Cut the cooked peppers into broad strips. Put both vegetables into a serving bowl with any juices. Check the seasoning. Put all the gremolata ingredients onto a board and finely chop together. Scatter over the vegetables, then serve with the chicken.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,116kJ/ 268kcals

Fat

14g

Saturated Fat

2.1g

Carbohydrates

27g

Sugars

23g

Fibre

6g

Protein

5g

Salt

0.1g

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