Salad of Three Roasted Peppers Recipe

Salad of Three Roasted Peppers Recipes

Ingredients :

1 large red bell pepper

1 large yellow bell pepper

1 large orange or green bell pepper

1-2 Chile peppers (optional)

1 tbsp chopped fresh basil

1 tbsp chopped fresh chives (optional)

1 scallion, trimmed and finely chopped

salt and freshly ground black pepper

1/2 cup good-quality olive oil

3.5 tbsp balsamic or red or white wine vinegar

1/3 cup tiny black Nicoise olives

1/3 cup tiny green olives

Method :

Preheat the oven to 450 degrees. Place all the peppers on a baking sheet lined with a piece of aluminum foil. Roast the peppers on the top shelf of the oven, turning them until soft and slightly blackened all over, 15-20 minutes. Remove the baking sheet from the oven and wrap the peppers tightly in the aluminum foil for about 3 minutes. Using a small sharp knife, core, seed, and peel them, and then cut into thick slices.

While the peppers are roasting, prepare a vinaigrette: In a small bowl, mix the basil, chives, scallion, salt, and pepper. Whisk in the oil and vinegar and taste for seasoning. Arrange the peeled peppers, alternating colors, on a platter. Pour the vinaigrette on top and scatter the olives over the peppers. Serve warm or at room temperature.

Makes 4 servings

This is a fresh, very colorful summer salad that goes well with just about any main dish, if you like your food spicy, you can easily make this a four-pepper dish by roasting a jalapeno (or the Chile pepper of your choice) alongside the sweet peppers. Yellow, orange, and red bell peppers (most of which are imported from Holland) can be costly, but if you can find them for a reasonable price, they are well worth it. In addition to the flavors, the combination of colors creates a beautiful presentation. Serve this salad with a loaf of crusty bread and a bottle of crisp, cold white wine. You can pair any roast with roasted red peppers, particularly poultry and seafood.

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