Roasted Pepper Salad
This Roasted Pepper Salad is a vibrant, flavorful dish bursting with smoky, sweet peppers and garlic—perfect for any season or occasion!
Equipment
- Baking Sheet
- Parchment Paper
- Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 6 bell peppers (a mix of red, green, orange, and yellow for color and flavor)
- 2 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt or more to taste
Instructions
- Start by preheating your oven to 450°F (230°C). A hot oven will help to get those beautiful char marks on the peppers.
- Wash and dry the bell peppers. Cut them in half lengthwise, remove the seeds and membranes, and then slice them into strips or chunks, depending on your preference.
- In a mixing bowl, combine the sliced peppers with the minced garlic and olive oil. Add the salt and toss everything together until the peppers are well coated.
- Spread the peppers out evenly on a baking sheet. If you're using parchment paper, line the baking sheet first to prevent sticking. Roast in the preheated oven for about 20-25 minutes, or until the peppers are tender and have some charred edges, stirring halfway through for even cooking.
- Once roasted, remove the peppers from the oven and let them cool for a few minutes. You can serve them warm or let them cool completely to enjoy as a cold salad. Adjust the seasoning if needed before serving.
Notes
- You can substitute vegetable oil for olive oil for a more neutral flavor.
- Add fresh herbs like basil, parsley, or oregano to boost flavor.
- Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.