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Under 30 Minutes

Roasted Red Pepper Salad

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Red Pepper Salad

Source: Everyday Food, September 2011


  • 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


  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.

Cook's Note

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

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