Imagine a vibrant, colorful dish that bursts with flavor in every single bite - our Easy Roasted Pepper Salad is about to become your new culinary obsession! Transforming simple bell peppers into a gourmet masterpiece, this Mediterranean-inspired recipe is so delicious and simple that you'll wonder why you haven't been making it your whole life. Whether you're looking to impress dinner guests or just want a stunning side dish that takes minimal effort, this roasted pepper salad is your golden ticket to flavor paradise.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 3 bell peppers, assorted colors
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the bell peppers thoroughly under cool running water. Pat them dry with paper towels to remove excess moisture.
- Using a sharp knife, slice the bell peppers in half. Remove the seeds and white membranes from the inside of the peppers. Cut each pepper half into large, roughly 1-inch wide strips.
- Arrange the pepper strips on the prepared baking sheet, ensuring they are spread out in a single layer without overcrowding to promote even roasting.
- Drizzle the olive oil over the pepper strips. Use your hands or a brush to coat the peppers evenly with the oil, ensuring each piece is glistening.
- Sprinkle minced garlic, salt, and freshly ground black pepper over the peppers, distributing the seasonings as evenly as possible.
- Place the baking sheet in the preheated oven and roast for 18-22 minutes, turning the peppers once halfway through cooking to ensure they develop a nice, slightly charred exterior.
- Remove the peppers from the oven when they are soft, slightly caramelized, and have developed golden-brown edges.
- Transfer the roasted peppers to a serving platter. Immediately drizzle balsamic vinegar over the warm peppers, which will help them absorb the tangy flavor.
- Allow the peppers to cool for 5-10 minutes at room temperature to let the flavors meld together.
- Before serving, garnish with fresh basil leaves, torn or chopped, to add a bright, aromatic finish to the salad.
- Serve warm or at room temperature as a side dish or appetizer. The salad can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- • Choose bell peppers in different colors (red, yellow, green) for a visually stunning presentation • Make sure to spread peppers in a single layer on the baking sheet to ensure even roasting • Don't rush the roasting process - those golden-brown edges are where the magic happens • Use high-quality extra virgin olive oil for the best flavor • Fresh basil is non-negotiable - it adds a bright, aromatic finish that elevates the entire dish • Let the peppers cool slightly before drizzling balsamic vinegar to help them absorb the tangy flavor • This salad tastes even better the next day, so don't be afraid to make it in advance
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
