Under 30 Minutes

Roasted Red Pepper Salad

Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Everyday Food, September 2011

Ingredients

  • 4 medium red bell peppers
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon capers, rinsed and drained
  • 1/4 cup pitted Kalamata olives
  • 1/2 teaspoon red-wine vinegar
  • 1 teaspoon lemon zest
  • Coarse salt and ground pepper
  • Fresh basil leaves, for serving

Directions

  1. Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.

  2. Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.

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