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Roasted Bell Pepper Salad

Roasted Bell Pepper Salad

"For this salad, fresh bell peppers are roasted to bring out their sweetness and then dressed with seasoned rice wine vinegar, oil and garlic. A topping of feta cheese and basil finishes the dish."
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Ingredients

servings 127 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Preheat broiler. Cut peppers into quarters lengthwise; discard stems and seeds. Flatten pepper pieces slightly by hand. Place skin-side up on foil-lined baking sheet. Broil about 4 inches from heat source 10 to 12 minutes or until skin is blackened. Wrap peppers in foil from pan; let stand 10 minutes. Peel peppers; arrange in shallow dish. Drizzle any remaining pepper juice from foil over peppers.
  2. Combine rice vinegar, oil, garlic, salt and pepper; mix well. Pour evenly over peppers. Cover and chill at least 2 hours or up to 3 days before serving. To serve, let peppers stand at room temperature 30 minutes. Top with feta cheese and basil.

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Reviews

Read all reviews 4
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I bought a whole bag of capsicums for $1 so I roasted them all...a bit time consuming and fiddly but well worth it in the end! I used parmesan since I didn't have any feta cheese. When removing ...

Really simple and delicious recipe. Not only does it make a great appetizer, but it would make a fantastic dinner if served over rice.

This was ok, a little to balsamic for me i guess. Maybe some tweaking would make it better but i cant think of what it would need.

I cut them in halves and seed them with skin facing toward the broiler. After that I sweat them in cover bowl before skinning them and cut them into strips. I also cut down on the rice vinegar ...

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