Roasted Bell Pepper Salad
Roasted bell peppers are a beloved dish in Mediterranean cuisine, known for their rich flavors despite their simplicity. The natural sweetness of roasted peppers harmonizes beautifully with the balsamic dressing and crunchy toasted pine nuts. This salad is not only delicious but also visually appealing and healthy, making it a perfect choice for a light summer dinner or a side dish with grilled dishes.
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Ingredients for this recipe
Servings: 2
3
red bell peppers
2
yellow bell peppers
2
tbsp
olive oil
1
tbsp
balsamic vinegar
1
cloves
garlic
1
tsp
salt
1
pinch
black pepper
1
bunch
fresh parsley
30
g
toasted pine nuts
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Preparation Steps
1
Preheat your oven to 430°F (220°C). Wash the bell peppers and place them on a baking sheet lined with parchment paper.
2
Roast the peppers for 20-25 minutes, or until their skins are blistered and blackened.
3
Transfer the roasted peppers to a bowl, cover with plastic wrap or foil, and let them cool for 10 minutes. This will make it easier to peel the skins.
4
Peel the peppers, slice them into strips, and place them in a salad bowl.
5
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
6
Pour the dressing over the peppers and gently toss to coat.
7
Sprinkle with fresh chopped parsley and toasted pine nuts. Serve warm or cold.
