• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Roasted Pepper Salad

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 4 Red bell peppers
  • Or a combination of
  • Red/green/yellow
  • 1/3 c Olive oil
  • 2 tb Balsamic vinegar
  • 3 tb Fresh parsley and basil --
  • Finely chopped
  • 1 Clove garlic -- minced


1. Roast peppers over an open flame or in broiler, turning frequently,
until skins are charred and blistered. Place in a plastic bag; close top
and let sit 5 to 10 minutes. Remove skins under running water.

2. Cut peppers in half, holding them over a bowl to catch juice. Remove
seeds and stem. Tear lengthwise into strips 1/2 to 1 inch wide. Put in a
serving bowl or dish.

3. In a small bowl whisk together pepper juice, olive oil, vinegar, herbs,
and garlic. Pour over peppers.

4. Serve immediately or marinate at room temperature several hours.

* Timesaver Tip: Recipe can be made up to 1 day ahead. Store in the
refrigerator, covered. Serve at room temperature.

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