Poivrons Aux Anchois Sweet Peppers W Anchovy Vinaigrette
Experience the perfect balance of smoky sweetness and savory umami with Poivrons Aux Anchois, a vibrant roasted sweet pepper dish elevated by a zesty anchovy vinaigrette. Sweet red and yellow bell peppers are oven-roasted until charred and tender, then delicately peeled and sliced into strips. The dish is brought to life with a bold vinaigrette made from finely chopped anchovy fillets, garlic, capers, red wine vinegar, and a drizzle of extra virgin olive oil, all accented with fresh parsley. This versatile recipe can be served as a flavorful appetizer, a colorful side dish, or a light, elegant entrée. Simple yet sophisticated, it’s an effortless way to bring Mediterranean flavors to your table. Perfect for gatherings or weeknight dinners, this recipe is gluten-free, loaded with fresh ingredients, and brimming with vibrant, healthy flavors.
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Recipe Information
Ingredients
- 3 pieces red bell peppers
- 3 pieces yellow bell peppers
- 4 tablespoons extra virgin olive oil
- 6 pieces anchovy fillets
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon capers
- 2 tablespoons fresh parsley
- 1 pinch black pepper
- 1 pinch kosher salt
Instructions
Preheat the oven to 425°F (220°C).
Place the red and yellow bell peppers on a baking sheet and roast them in the preheated oven for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
While the peppers are roasting, prepare the anchovy vinaigrette. Finely chop the anchovy fillets and garlic cloves.
In a small bowl, whisk together the olive oil, anchovies, garlic, red wine vinegar, and capers until well combined.
Stir in the chopped fresh parsley and season with a pinch of black pepper and kosher salt. Set the vinaigrette aside to allow the flavors to meld.
Once the peppers are roasted, remove them from the oven and place them in a bowl. Cover the bowl with plastic wrap or a lid and let the peppers steam for 10 minutes. This will make it easier to peel the skins.
Peel the skins off the roasted peppers, remove the stems, and discard the seeds. Slice the peppers into thick strips.
Arrange the roasted pepper strips on a serving platter. Drizzle the anchovy vinaigrette over the top, making sure to evenly coat the peppers.
Let the dish sit for 10 minutes at room temperature to absorb the flavors before serving. Serve as an appetizer, side dish, or light entrée.
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 393 mg | 17% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.8 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 364 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
