Roasted Pepper Salad – Colorful Side Dish Recipe with Roasted Bell Peppers, Garlic and Olive Oil
Yesterday I shared my method for roasting bell peppers. Today I wanted to share a super simple way to prepare and serve them. My husband’s niece Sharone gave me this Sephardic Mediterranean salad recipe. I make it regularly because my husband loves it so much. It’s best served on a piece of crusty bread, or as a side dish for grilled chicken or fish.
Keep in mind that while it may seem like a lot of bell peppers, they will shrink when roasting. If you have the oven space, you can easily double this recipe for a larger quantity. During grilling season, you can also roast bell peppers on the grill… this method creates a wonderful smoky flavor!
Roasted Pepper Salad
Parve, Kosher for Passover
2 hours 45 minutes
A colorful vegan salad with smoky bell peppers, olive oil, and garlic. Simple and addicting vegan side dish.
- 6 bell peppers in a variety of colors- red, green, orange, yellow, etc.
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt, or more to taste
Roast the bell peppers, then seed and skin them. Cut pepper flesh into long thin strips. Place pepper strips in a medium salad bowl. To learn how to roast bell peppers, click here.
Add minced garlic, olive oil, and salt to the roasted peppers. Stir salad until thoroughly blended.
Cover the salad bowl, refrigerate and let the peppers marinate for 2 hours. Serve chilled or at room temperature.