Roasted Red Peppers with Olive and Capers from Zaitoun

This super simple and deliciously fresh vegan recipe is taken from Yasmin Khan’s beautiful book Zaitoun. My little brother Michael who is a massive foodie introduced my family to the Zaitoun recipe book and it has proved a huge hit! This Roasted Red Peppers with Olive and Capers recipe is ideal for a quick and easy midweek dinner or can be served as part of a spread alongside some of her other delicious Palestinian recipes like Hummus, Burnt Aubergine and Tahini or her Walnut and Olive Tapenade- yum!

Serves 4 as part of a spread or a main with couscous and other vegetables Ingredients: 4 red peppers2 garlic cloves, finely sliced4 medium tomatoes, finely chopped2 tablespoons capers, rinsed and drained30g pitted black olives, roughly chopped2 tablespoons za’atar (or substitute 1 ½ tbsp dried oregano plus ½ tsp sumac)2 tablespoons apple cider vinegar4 tablespoons extra virgin olive oilSea salt and freshly ground black pepper

Method: 

1. Preheat the oven to 200℃/ fan 180℃/ Gas 6
2. Cut the peppers in half, trim off any white pith and place them in a baking tray.
3. Mix the garlic, tomatoes, capers, olives, za’atar, vinegar and extra virgin olive oil together. Season with 1 teaspoon salt and ½ teaspoon pepper.
4. Stuff each pepper with a few spoonfuls of the filling, then cover the tray with foil.
5. Bake for 20 minutes, then remove the foil and bake for another 20-30 minutes, until the peppers are completely soft and a little darkened around the edges.

And voilà, you have delicious Roasted Red Peppers with Olive and Capers to serve with couscous or some lovely warm bread! Let me know if you try the recipe and how you like it! Find more vegan recipe inspiration in my Veganuary 2021 Roundup.