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Pepper Gratin

Serve this simple but delicious dish as a starter with a small watercress, rocket or spinach salad and some good crusty bread to top up the calcium quantity.

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2 red peppers
30ml/2 tbsp extra virgin olive oil
60ml/4 tbsp fresh white breadcrumbs
1 garlic clove, finely chopped
5ml/1 tsp drained bottled capers
8 stoned black olives, roughly chopped
15ml/1 tbsp chopped fresh oregano
15ml/1 tbsp chopped fresh flat leaf parsley
Salt and freshly ground black pepper
Fresh herbs, to garnish


Serves: 4


Preheat the oven to 200°C/400°F/ Gas 6. Place the peppers under a hot grill. Turn occasionally until they are blackened and blistered all over. Remove from the heat and place in a plastic bag. Seal and leave to cool.

When cool, peel the peppers. (Don't skin them under the tap, as the water would wash away some of the delicious smoky flavour.) Halve and remove the seeds, then cut the flesh into large strips.

Use a little of the olive oil to grease a small baking dish. Arrange the pepper strips in the dish.

Scatter the remaining ingredients on top, drizzle with the remaining olive oil and add salt and pepper to taste. Bake for 20 minutes until the breadcrumbs have browned. Garnish with fresh herbs and serve immediately.


Per portion:

Energy 63kcals/268kj, Protein 2.1g, Fat 1.3g, Saturated Fat, 0.2g, Carbohydrate11.58, Fibre 1.5g
Sugars 3.9g, Calcium 32mg

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