Roasted Red and Yellow Peppers with Scallions (Spring Onions)
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
Click
here to read news about Monin Syrups...
WF*, GF*, DF, EF, SF, CF*, NF, FF
This recipe was kindly provided by Posi-Pour (Monin Syrups)
Ingredients
2 tablespoons olive oil
2 yellow bell peppers
2 red bell peppers
1 tablespoon Monin Lime Syrup
4 tablespoons capers, rinsed and roughly chopped
salt and pepper to taste
1-2 tablespoons chopped fresh parsley
2 scallions (spring onions) - white and pale green parts only,
thinly sliced.
Method
Preheat oven to 230°C.
Seed the peppers and remove the white rives, cut into strips
lengthwise.
Heat olive oil over medium-low heat in a cast iron skillet.
Add peppers and cook for 8-10 minutes, until they are limp.
Stir in Monin Lime Syrup.
Season lightly and stir in capers.
Place in oven and cook, uncovered, until peppers look roasted, about
20 minutes, turning them 2 or 3 times so that they do not burn.
Serve warm or at room temperature with suitable warm crusty bread.
Serve garnished with a scattering of scallions and parsley.
*Check ingredients for suitability.
Click the following links to view products
in-store:
Monin Syrups Range
Oil range in-store...
Rock salt
Proceed to the home page of our e-store...
Recipe menu
|
