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Roasted capsicum salad with garlic, capers and olives

Yields10 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins

This salad can be served warm or cold and will stay fresh in the fridge for a couple of days.

 4 Large capsicum, assorted colours
 45g Tin anchovies in olive oil
 100g Spanish olives, pitted
 50 g Capers, drained
 3 Cloves garlic, chopped
 Cracked black pepper, to taste
1

Heat oven to a moderate temperature (180 degrees)

2

Wash capsicum and remove the stalks and seeds. Slice into 5cm long strips

3

Coarsely chop the anchovies (keeping the oil) and place in large baking dish with capsicum

4

Place all other ingredients in the baking dish

5

Use oil from anchovies to coat the ingredients

6

Mix ingredients well

7

Bake in a moderate oven for 20 minutes then remove from oven and stir well to prevent sticking and burning

8

Place back in oven for a further 15 minutes or until capsicum has softened and browned

9

Remove from oven and serve warm or cold as a side to your main meal.

Nutrition Facts

Servings 10


Amount Per Serving
Calories 54
% Daily Value *
Total Fat 2.68g5%

Saturated Fat 0.36g2%
Sodium 650.18mg28%
Total Carbohydrate 3.62g2%

Dietary Fiber 2.02g9%
Sugars 3.28g
Protein 2.90g6%

Vitamin A 184.21%
Vitamin C 119.30%
Calcium 18.32%
Iron 0.65%
Vitamin B12 0.04%
Iodine 2.29%
Magnesium 11.05%
Zinc 0.33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.