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Easy Roasted Pepper Salad photo

Roasted Pepper Salad

This Roasted Pepper Salad is vibrant and flavorful! A delightful mix of roasted bell peppers, garlic, and olive oil makes it a perfect side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 pieces bell peppers (choose a mix of colors: red, green, orange, yellow)
  • 2 cloves garlic (minced)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt (or more to taste)

Equipment

  • Oven or grill for roasting
  • Baking sheet or grill pan
  • Mixing bowl
  • Knife and cutting board
  • Spatula or tongs for flipping the peppers

Method
 

Instructions
  1. Step 1: Preheat the oven to 450°F (232°C) or prepare your grill for medium-high heat.
  2. Step 2: Wash the bell peppers thoroughly under running water. Cut each pepper in half lengthwise, removing the seeds and stems. You can choose to leave the skin on, as it will add texture.
  3. Step 3: Place the halved peppers cut-side down on a baking sheet lined with parchment paper or directly on the grill. Roast in the oven or on the grill for about 20-25 minutes, or until the skins are blistered and charred.
  4. Step 4: Once the peppers are roasted, remove them from the oven or grill and let them cool for about 10 minutes. After cooling, gently peel off the charred skin. This step is optional, but removing the skin will result in a smoother texture.
  5. Step 5: Chop the roasted peppers into bite-sized pieces and place them in a mixing bowl. Add the minced garlic, extra virgin olive oil, and salt. Toss everything together until well combined. Taste and adjust the seasoning as needed.
  6. Step 6: Transfer the roasted pepper salad to a serving dish. You can enjoy it warm or let it chill in the refrigerator for a refreshing cold salad.

Notes

  • For a spicy kick, add diced jalapeños or red pepper flakes.
  • Replace garlic with shallots for a milder flavor.
  • Store in an airtight container in the refrigerator for 3-5 days.