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Epicurious

Roasted Red Bell Pepper Salad

4.2

(14)

Make this multicolored salad a day ahead and chill it overnight for best flavor.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

6 assorted bell peppers (red, orange, and yellow)
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh Italian parsley
1/4 cup drained capers
2 garlic cloves, minced
2 teaspoons dried oregano
1/4 teaspoon crushed dried red pepper

Preparation

  1. Step 1

    Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.

    Step 2

    Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.

TagsSaladItalianEuropeanBell PepperVegetableParsleyHerbs & SpicesSideDinnerLunchDairy FreeGluten FreeNut FreeVegetarianVeganKetoMake AheadQuickEasyWeeknight MealsBroilBon Appétit
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