Roasted Sweet Pepper Salad
Roasted sweet peppers to make a colorful and tasteful salad. Use any leftover peppers for an extra-special sandwich topping.
Prep Time:
40 mins
Total Time:
55 mins
Servings:
Makes 6 to 8 side-dish servings.
Ingredients
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6 medium red, yellow, and/or green sweet peppers
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3 tablespoons balsamic vinegar
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2 tablespoons capers, drained
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2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
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1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
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1 tablespoon olive oil
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2 cloves garlic, minced
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1/4 teaspoon black pepper
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Lettuce leaves
Directions
1.
Halve sweet peppers; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Bake in a 450 degree F oven for 15 to 20 minutes or until skins are blistered and dark. Fold up foil on baking sheet around peppers to form a packet, sealing edges. Let stand about 20 minutes to loosen skins. With a small sharp knife, peel skin from peppers. Discard skin. Cut the peppers into strips.
2.
In a medium bowl combine the sweet pepper strips, the vinegar, capers, basil, oregano, oil, garlic, and black pepper; toss to coat. Serve immediately or cover and chill for up to 24 hours. Serve on lettuce-lined salad plates. Makes 6 to 8 side-dish servings.
Make-Ahead Tip
Roast sweet peppers and toss with vinegar, capers, basil, oregano, oil, garlic, and black pepper. Cover and chill for up to 24 hours. Serve as directed.
Nutrition information
Calories 59, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 88 mg, Carbohydrate 9 g, Fiber 3 g, Protein 1 g. Daily Values: Vitamin A 61%, Vitamin C 303%, Calcium 2%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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