Roasted Bell Pepper Salad Recipe - Allrecipes.com
Roasted Bell Pepper Salad Recipe

Roasted Bell Pepper Salad

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Oct 01, 2008

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.

 
Mar 21, 2008

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

 

4 Ratings

Jul 20, 2008

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.

 
Dec 25, 2008

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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 597 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Subscribe Today!

In Season

Sweet Summer Desserts
Sweet Summer Desserts

Summertime is all the sweeter with light desserts that satisfy without weighing you down.

Let's Make Zucchini Bread
Let's Make Zucchini Bread

Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States