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Roasted Red Saffron Peppers

Martha Stewart
  • 60 minutes
  • Serves 8

INGREDIENTS

2

Garlic cloves

2 tbsp

Mint, fresh

1

Onion, halved and cut into 1/4-inch-thick slices, medium

4

Red bell peppers

1/2 cup

Nicoise olives, pitted

1/2 tsp

Paprika

1/4 tsp

Red pepper flakes

1/8 tsp

Saffron

1

Salt and ground black pepper, Coarse

2 tbsp

Olive oil, extra-virgin

2 tbsp

Sherry vinegar