A simple roasted red pepper salad topped generously with garlic and olive oil is a delightful blend of smoky sweetness and savory. It’s a delicious side for both heartier and lighter dinners.
| Preparation | Cooking | Servings |
| 5 min | 40 min | 2 |
Sweet, smoky peppers, kissed by the heat of roasting, snuggle with the rich garlic and the silkiness of olive oil. It’s a salad that tastes as good as it looks – vibrant and truly satisfying.
Ingredients:
Way of preparation
Step 1
Heat oven to 400°F (200°C). Place peppers on a baking sheet or a pan (line with parchment paper to protect the sheet/ pan), and place on the highest rack. Roast peppers for 30-40 minutes, flipping them midway through.
Step 2
Take the peppers out, cover the pan with foil, and let cool for 30 minutes. (Alternatively place the peppers in a plastic bag.) Peel peppers, discard the stem, and clean inside from seeds. Then cut into thick strips.
Step 3
Garnish with garlic, olive oil, and seasonings. Keep in the fridge until serving.
Serving:
Although you can serve it right away, this roasted red pepper salad tastes best after it cools off in the fridge for a bit.