Roasted Red Pepper Salad
2020-06-08- Skill Level: Easy
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- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
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Red bell peppers are low in calories and are loaded with good nutrition. All bell peppers are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Red bell peppers have almost 11 times more beta-carotene and 1.5 times more vitamin C than green bell peppers.
Roasted Red Pepper Salad is a delicious appetizer or salad that can be served with any roasted meats you like.
Roasted peppers, parsley, walnuts are beautifully combined in a salad.
Ultra-fresh and healthy, you’ll make this innovative bell pepper salad again and again. I added the lemon juice. Optional, you can add vinegar over your salad, if you prefer.
Ingredients
- 4 medium red bell peppers
- 3 tablespoon2 extra-virgin olive oil
- 2-3 cloves garlic
- 1 tablespoon lemon juice (vinegar is optional)
- Salt to taste
- 3 tablespoons walnuts, toasted
- 3 tablespoons finely chopped fresh parsley leaves
Method
Step 1
Preheat the grill to its highest setting. Prepare a plastic bag large enough to fit the peppers. Place the peppers on a roasting tray lined with foil. Place them as high as possible under the grill and roast for about 5 minutes on each side, turning with tongs, until the skin is charred and blistered all over.
Step 2
Remove them from the grill and put in the plastic bag to sweat, for 30 minutes. Take the peppers out of the bag onto a wooden board. Remove the core and seeds, and peel the skin off.
Step 3
In a small bowl, squeeze the garlic and add the oil, salt and lemon juice. Mix until well combined.
Step 4
Slice the roasted red peppers into small strips. Place in a bowl and then pour over the garlic, oil, and lemon mixture.
Step 5
Toss, and then add the walnuts and parsley. Toss again until well combined.
Step 6
Cover and refrigerate min 2-3 hours. Return to room temperature before serving.