Red pepper rolls :: Rollitos de pimientos

By the time I have been posting recipes, you know that I am always looking for new side dishes that might suit any meat or fish. But this time is 3 in 1: side dish + appetizer + tapa. Yes, and you are going to love it, for sure !

Ingredients (10 units)

• 3 red peppers
  
• 50 gr. of capers
• 50 gr.of toasted pinions
• 30 ml. of olive oil
• 20 gr. of parsley
• 20 gr. of spring onion
• zest of 1/2 lemon
• Salt
• Black pepper

Elaboration  
Do you remember one of the most traditional catalan dishes based on red pepper? Yes, you guessed: Escalibada .So we have to cook the peppers the same way. Cover the baking tray with aluminum foil. With a brush, spread some olive oil on the tray to avoid the peppers to get stuck. Place the red peppers on and put it right away in the oven. Switch it on to 150oC, up and down, for at least 50' (we don't need the peppers to be that sift this time). After 25 minutes, flip them to cook the other side. 
Once cooked, take them out to cool down.

Meanwhile, introduce the parsley, the capers, the pinions and the lemon zest in the blender mixer.  

Then, pour the olive oil and season it. 

Press four times the mixer.

Once the peppers are cooled down, peel them and remove the seeds. From the loose juice of the peppers, add a tablespoon of it to the capers mixture. 

Now it is time to make the rolls ! Cut each pepper in three strips, place on top some of the capers mixture and roll it. Dress them with a little bit of olive oil and serve.

Delicious and healthy, isn't it? I ate them yesterday with a simple omelette and it made my dish more complete.

You see I am very into the "healthy mood" lately hehe ;-)