Description
A fresh and vibrant roasted red pepper salad with a mix of crisp vegetables and a light dressing.
Ingredients
Scale
- 4 large red bell peppers
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil, chopped
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Preheat your oven to 450°F (230°C).
- Cut the bell peppers into quarters, remove seeds and stems.
- Toss the peppers with 1 tbsp olive oil, then place them skin-side up on a baking sheet.
- Roast for 20-25 minutes until skins are charred.
- Let peppers cool, then peel off the skins and slice into strips.
- In a bowl, whisk together remaining olive oil, balsamic vinegar, garlic, salt, and black pepper.
- Toss the roasted peppers with the dressing and fresh basil.
- Top with crumbled feta if desired.
Notes
- For extra flavor, roast garlic cloves alongside the peppers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Works well as a side dish or topping for grilled meats.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Keywords: roasted red pepper salad, Mediterranean salad, healthy side dish