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Marinated Roasted Peppers with a Toasted Cashew Dressing

Roasted red peppers marinated in balsamic and garlic, served with a smooth toasted cashew nut dressing and fresh coriander.

VegetarianVeganHealthyDairy FreeGluten FreePeppersCashews

Estimated Nutrition

Per Serving Total
Calories 1395 kcals 1395 kcals
Carbohydrates 41.5 grams 41.5 grams
Fat 136.1 grams 136.1 grams
Protein 20.2 grams 20.2 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Balsamic Vinegar
NutsSeeds
2
clove
Garlic
crushed
6
leaf
Basil
roughly torn
100
g
Cashew Nuts
toasted
1
handful
Coriander
fresh leaves for serving
OilsFats
60
ml
Olive Oil
for roasting and marinating
30
ml
Olive Oil
for dressing
Vegetables
1
piece
Red Pepper
de-seeded and quartered

Steps

  • Preheat the oven to 180°C.
  • Place the pepper on a baking tray and drizzle with 15ml of oil.
  • Roast the pepper for 8 to 10 minutes until tender.
  • Mix the roasted pepper with remaining oil, vinegar, garlic, and basil in a bowl.
  • Blend toasted cashews and 30ml of oil in a food processor until smooth.
  • Scatter coriander leaves on a plate and top with the marinated peppers.
  • Drizzle the cashew dressing over the dish and serve.