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–+ servings

Grilled Peppers and Black Olives Tapa

This simple bell pepper tapa is part crostini topping, part pepper salad, and totally delicious!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Appetizer, pesticos, Side Dish, Snack, Tapas
Cuisine: Spanish
Keyword: appetizer, entertaining, tapas
Servings: 8
Calories: 113kcal

Ingredients

  • 3 red bell peppers
  • 3 yellow bell peppers
  • 1 tbsp capers
  • 10-12 small black olives
  • 5 tbsp olive oil
  • 2 cloves garlic minced
  • 2 tbsp sherry vinegar
  • Pinch of sugar
  • Salt and pepper
  • 1 tbsp fresh thyme leaves plus a few sprigs for garnish

Instructions

  • Preheat the oven or grill to 450°F.
    If Grilling: Lay the directly on the grill and cook, turning frequently, until the skins are blackened and have collapsed, about 10 -15 minutes
    If Roasting: Lay the peppers on a broil pan or wire rack and roast, turning frequently for 15-20 minutes or until the skins are very dark and have collapsed.
    Let the peppers cool until comfortable enough to handle. them.
    TIP: place the peppers in a paper bag or a bowl covered in plastic wrap to steam for about 10 minutes helps loosen the skin.
  • Holding one pepper at a time over a clean bowl, use a sharp knife to make a small whole in the base and gently squeeze out the juices and reserve them.
  • Using your fingers or a sharp knife, carefully peel off the blackened skin and discard. Cut the peppers in half and remove the stem, seeds and membrane, then cut the peppers into thin strips.
    Place in a bowl, add the olives and set aside while you prepare the vinaigrette.
  • Heat the olive oil in a small heavy-bottom skillet over medium heat. Add the thinly sliced garlic and cook for 1-2 minutes, being careful to not let the garlic brown. Transfer to a bowl and whisk in the sugar to dissolve. Allow to cool a bit before adding the sherry vinegar, capers, juice from the peppers and the red pepper flakes (if using). Whisk to combine and add salt and pepper to taste.
  • Pour the vinaigrette over the peppers, add the thyme leaves and toss to combine.
  • Place the pepper mixture on a serving dish, garnish with thyme sprigs, and serve at room temperature with grilled bread alongside.

Notes

Note: The pepper tapa can be prepared ahead of time and stored in an air tight container in the refrigerator for 2-3 days.
Allow the mixture to return to room temperature before serving. 

Nutrition

Calories: 113kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 109mg | Potassium: 201mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1549IU | Vitamin C: 141mg | Calcium: 16mg | Iron: 1mg
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