Roasted Red Pepper Salad2020-06-08
- 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.
- 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
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.
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.
In a small bowl, squeeze the garlic and add the oil, salt and lemon juice. Mix until well combined.
Slice the roasted red peppers into small strips. Place in a bowl and then pour over the garlic, oil, and lemon mixture.
Toss, and then add the walnuts and parsley. Toss again until well combined.
Cover and refrigerate min 2-3 hours. Return to room temperature before serving.