Food & Cooking Recipes Appetizers Roasted Pepper Salad 2.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen small blini Serve with Yukon Gold Potato Blini from chef Thomas Keller's "The French Laundry Cookbook." Ingredients 1 red bell pepper 1 yellow bell pepper Olive oil 1 tablespoon chopped fresh chives ½ teaspoon balsamic vinegar Sea salt and freshly ground black pepper Directions Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Halve peppers lengthwise; trim and discard ribs and seeds. Brush peppers with olive oil and place cut side down on prepared baking sheet. Bake until softened and skin has loosened from the flesh, 15 to 20 minutes. Transfer to a bowl and cover with plastic wrap; let steam to loosen skin. When peppers are cool enough to handle, peel off skin and discard any remaining seeds or ribs. Finely chop peppers and transfer to a medium bowl. Add 2 tablespoons olive oil to peppers along with chives and vinegar; season with salt and pepper and toss to combine. Rate it Print