Recipe by NAKANO®
"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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yellow bell peppers
red bell pepper
NAKANO® Seasoned Rice Vinegar - Basil and Oregano or Balsamic Blend
feta cheese, crumbled
julienned basil leaves
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 the burnt black peppers from the oven, I transfer them into a huge bowl and cover with plastic wrap so they can sweat. This makes them easier to peel. I also roast them whole and peel and de-seed them after roasting. These peppers are great on pizzas and on Italian style foccaccia or sandwiches with black olives, salami and parmesan cheese. As usual I added a little extra garlic to the marinade.
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 of the dressing.
With orange, yellow and red peppers from Costco, they serve beautifully as garnish around a rib roast.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Bell Pepper Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 68
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