Food & Cooking Recipes Salad Recipes Roasted Red Pepper Salad 3.6 (5) 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 20 mins Total Time: 30 mins Servings: 4 Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak. Ingredients 4 medium red bell peppers 1 teaspoon extra-virgin olive oil 1 tablespoon capers, rinsed and drained ¼ cup pitted Kalamata olives ½ teaspoon red-wine vinegar 1 teaspoon lemon zest Coarse salt and ground pepper Fresh basil leaves, for serving Directions 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. 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. Rate it Print