How to Make Roasted Pepper Salad
Author Robyn Webb says, “Bell peppers are so tasty when they are raw, so why ever mess with them by roasting them? It’s because fire does something incredibly magical to a pepper-it transforms its flavor and texture into something juicier, sweeter, and more versatile than before it stepped into the flames. Roasted peppers jazz up pasta, eggs, soups, stews, homemade pizza, and many more everyday foods.”
30 min prep time
35 min cook time
6servings
1 cup
Print Recipe >
Step-By-Step Instructions:
- Preheat the oven to 400°F. Brush the peppers with 1 tablespoon of the olive oil and arrange them in a shallow roasting pan. Roast for about 35 minutes or until the pepper skins are evenly darkened, turning them 3 or 4 times. Place the peppers in a bowl, cover with plastic wrap, and leave until they are cool enough to handle.
- Working over a bowl to catch the juice, peel the peppers. Cut them in half and discard the cores and seeds (strain out any seeds that fall into the juice), then cut into thick slices.
- Measure 1 1/2 tbsp. of the pepper juice into a small bowl (discard the remainder). Add the vinegar and garlic and whisk in the remaining 1 tablespoon of olive oil.
- Arrange the peppers on a serving platter or on individual salad plates. Drizzle with dressing and garnish with the olives and basil.
Nutrition facts
6 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
100
- % Daily value*
-
Total Fat
6g
8%-
Saturated Fat
0.8g
4% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
85mg
4% -
Total Carbohydrate
12g
4%-
Dietary Fiber
3g
11% -
Total Sugars
6g
-
Dietary Fiber
-
Protein
2g
-
Potassium
380mg
8%
Ingredients
large red peppers
2
large orange or yellow bell peppers
2
large green peppers
2
tablespoons extra virgin olive oil (divided use)
2 tbsp
balsamic vinegar
2 tsp
small garlic (very finely chopped or crushed)
1 clove
black olives (pitted)
12
Handful of small fresh basil leaves
1
