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Easy Roasted Pepper Salad photo

Roasted Pepper Salad

This Roasted Pepper Salad is a vibrant and flavorful dish that's easy to make and packed with nutrients!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 pieces bell peppers in a variety 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

  • Roasting pan
  • Sharp knife
  • Cutting board
  • Mixing Bowl

Method
 

Instructions
  1. Step 1: Preheat the Oven. Start by preheating your oven to 425°F (220°C).
  2. Step 2: Prepare the Peppers. Wash the bell peppers thoroughly, cut them in half lengthwise, and remove seeds and membranes.
  3. Step 3: Roast the Peppers. Place the halved peppers cut-side down on a roasting pan lined with parchment paper and roast for about 20-25 minutes.
  4. Step 4: Mince the Garlic. While the peppers roast, mince the garlic.
  5. Step 5: Combine Ingredients. After roasting, let the peppers cool, peel off the skins, slice them, and toss with garlic, olive oil, and salt.
  6. Step 6: Serve and Enjoy. Transfer the salad to a serving dish and enjoy warm, at room temperature, or chilled.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Feel free to mix in seasonal ingredients like cherry tomatoes for added freshness.
  • Roasted peppers can be frozen before combining with other ingredients for longer storage.