MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD
(Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish.
Provided by COOKGIRl
Categories Vegetable
Time P1DT1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
- Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
- In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
- Fry for approximately 5-6 minutes until softened and translucent.
- Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
- Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
- Discard the skins and slice the peppers into thin strips.
- Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
- Add the crushed garlic and pour on the remaining olive oil.
- Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
- Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
- Finally, garnish the pepper salad with fresh chopped Italian parsley.
- Serve at room temperature and with crusty bread.
- Servings are estimated as a salad.
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Mh. Rony Khan
[email protected]I'm not a huge fan of bell peppers, but I really enjoyed this salad. The roasting process mellows out the flavor of the bell peppers and makes them much more palatable.
Khethiwe Ndlovu
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
Mike G
[email protected]I love the pop of color that the tri-color bell peppers add to this salad. It's such a visually appealing dish.
Liam Okkers
[email protected]The dressing for this salad is so good! I used a combination of olive oil, balsamic vinegar, and honey, and it was the perfect balance of sweet and tangy.
Derpette Trollerou
[email protected]This salad is a great way to use up leftover roasted bell peppers. I had some leftover from making another dish and decided to try this recipe. I'm so glad I did! The salad was delicious and easy to make.
Zahid Janii
[email protected]I love the smoky flavor that roasting the bell peppers gives to this salad. It's such a unique and delicious flavor.
Badal Tamang
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with antioxidants and vitamins.
nisar ahmadzai
[email protected]I'm always looking for new ways to use up fresh herbs, and this salad is a great way to do that. I used a combination of basil, oregano, and thyme, and it was perfect.
Enneaux
[email protected]I added some crumbled feta cheese to my salad and it was delicious! It added a nice salty tang that complemented the sweetness of the roasted bell peppers.
Maleek Thomas
[email protected]This salad is so versatile. I've served it as a side dish, a main course, and even as a topping for grilled fish.
Vanessa Bennett
[email protected]I'm not a huge fan of bell peppers, but I really enjoyed this salad. The roasting process mellows out the flavor of the bell peppers and makes them much more palatable.
Misty Carroll
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
Towanda Northern
[email protected]I love the pop of color that the tri-color bell peppers add to this salad. It's such a visually appealing dish.
Bihan Lakshitha
[email protected]The dressing for this salad is so good! I used a combination of olive oil, balsamic vinegar, and honey, and it was the perfect balance of sweet and tangy.
Megi megi
[email protected]This salad is a great way to use up leftover roasted bell peppers. I had some leftover from making another dish and decided to try this recipe. I'm so glad I did! The salad was delicious and easy to make.
Irena Karplyuk
[email protected]I followed the recipe exactly and the salad turned out amazing! The roasted bell peppers were perfectly tender and flavorful, and the dressing was tangy and delicious. I served it as a side dish with grilled chicken and it was a hit with my family.
Roxanne Farquharson
[email protected]This roasted tri-color bell pepper salad is a delightful dish that is not only healthy but also incredibly flavorful. The combination of roasted bell peppers, fresh herbs, and tangy dressing creates a vibrant and satisfying salad that is perfect for