Roasted Bell Pepper Salad Recipe -
Roasted Bell Pepper Salad Recipe

Roasted Bell Pepper Salad

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"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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Original recipe makes 4 servings Change Servings


  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 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.


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  • 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.

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