in Spain

Pepper and olive skewers

updated

Spread the love

Ingredients for 8 servings:

  • 4 large bell peppers, red
  • 4 garlic cloves, finely chopped
  • 1 bunch parsley, chopped
  • 2 tbsp pine nuts, chopped
  • 1 tbsp olive oil
  • 150 g green olives, pitted
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tapas

Halve the peppers, trim and bake skin-side up in the oven at 205°C (220°C fan-assisted) for about 20 minutes, until the skin is brown and blistered. Mix the garlic, parsley, pine nuts, and oil, and season with salt and pepper. Peel the peppers and cut into approximately 3 cm wide strips. Brush with the spice paste, roll up, and string them onto toothpicks, alternating with the olives.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Onion gratin with ham and arugula

Artichokes with tomato dip