Description
A vibrant and flavorful roasted red pepper salad featuring sweet roasted peppers, garlic, and fresh herbs. Perfect as a side dish, appetizer, or light lunch.
Ingredients
- 4 large red bell peppers
- 2 cloves garlic, finely minced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon red wine vinegar
- 1 Tablespoon chopped fresh parsley
- 1/2 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven broiler or grill.
- Place the red bell peppers directly under the broiler or on the grill, turning occasionally, until the skins are blackened and blistered on all sides.
- Transfer the roasted peppers to a bowl and cover tightly with a lid or plastic wrap. Let them steam for about 10 minutes.
- Peel off the skins, remove the stems and seeds, and slice the peppers into thin strips.
- In a bowl, combine the sliced peppers with minced garlic, olive oil, red wine vinegar, parsley, salt, and pepper.
- Toss well to combine and let the salad sit at room temperature for at least 15 minutes before serving to allow flavors to meld.
Notes
- Use a mix of red, yellow, or orange peppers for a more colorful presentation.
- This salad can be made ahead and refrigerated for up to 3 days.
- Serve it as an appetizer with crusty bread or alongside grilled meats.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
