Roasted Peppers in Rosemary Vinaigrette

roasted peppers

An ideal side dish for your summer barbeque, these roasted peppers, tossed in homemade vinaigrette, are simply delicous and best served with warm bread.

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 4 people


Heat the grill and cover it with aluminium foil.

Cut the lemon in half and use a grater for the zest.

Mix in a bowl the olive oil with 4 tablespoons of lemon juice, the zest of lemon, the white wine vinegar and the twigs of rosemary.

Wash the peppers, cut them in half and remove the stem and the seeds.

Place the peppers with the cutting surface downwards on the roaster, coat them with the largest amount of the vinaigrette and grill the peppers.

Cook the peppers until they are charred.

Put the peppers into a bowl, cover with a plastic wrap.

In a pan without oil or butter lightly toast the pine nuts.

Peel the peppers, cut them into wide strips and place the warm pepper strips on a serving dish.

Top with the pine nuts and sprinkle with the remaining vinaigrette.

The best way to serve this starter is accompanied by some really fresh, warm french bread.


2 green peppers, seeded and diced
2 red peppers
4tbsp olive oil
1 lemon
1tbsp white wine vinegar
1tbsp rosemary twigs
2tbsp pine nuts

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