Recipe courtesy of Georgia Downard

Roasted Peppers with Capers and Olives with a Balsamic Vinaigrette

  • Total: 10 min
  • Prep: 10 min
Save Recipe

Ingredients

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 jar capers

1 (16 ounces) bottle whole roasted bell peppers

1 bottle olives

Salt and pepper, to taste

Directions

  1. In a bowl whisk together olive oil and balsamic vinegar. Open jar of capers and drain. Open bottle of peppers, drain and cut into large strips. Transfer to shallow plate. Add some drained capers and olives to dish containing red papers. Drizzle vinaigrette over peppers.

Romaine Salad with Roasted Red Pepper Vinaigrette

Stuffed Zucchini and Red Bell Peppers

Parmesan Roasted Asparagus

Oven Roasted Green Beans