Description
Sweet, smoky roasted red peppers dressed with herbs and olive oil create this Mediterranean-inspired salad that works as a side dish or light meal.
Ingredients
Scale
- 6 large red bell peppers
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons capers, drained
- 1/4 cup pine nuts, toasted
Instructions
- 1. Preheat oven to 450°F. Line baking sheet with parchment paper.
- 2. Roast whole red peppers for 25-30 minutes, turning once, until charred and blistered.
- 3. Place hot peppers in bowl, cover tightly with plastic wrap, and steam for 15 minutes.
- 4. Peel away charred skins, remove stems and seeds, then slice into 1/2-inch strips.
- 5. Whisk together olive oil, red wine vinegar, and salt.
- 6. Add garlic, parsley, basil, black pepper, and red pepper flakes to dressing.
- 7. Pour dressing over pepper strips and toss gently.
- 8. Top with capers and toasted pine nuts.
- 9. Let sit at room temperature for 30 minutes before serving.
Notes
Store covered in refrigerator for up to 5 days. Best served at room temperature. Flavors improve with time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g