ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
BELL PEPPER SALAD
Steps:
- Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
ROASTED BELL PEPPER SALAD WITH PINE NUTS
Categories Salad Nut Side Roast Vegetarian Buffet Pine Nut Bell Pepper Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 24 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Place all bell peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.
ROASTED RED PEPPER SALAD
Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
- Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.
Nutrition Facts : Calories 82 g, Fat 5 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
ROASTED RED BELL PEPPER SALAD
Provided by Giada De Laurentiis
Categories Pepper Side Roast Easter Low Fat Vegetarian Low Cal Spring Vegan Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.
- Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.
More about "roasted bell peppers salad recipes"
OVEN ROASTED PEPPER SALAD RECIPE - OLGA IN THE KITCHEN
From olgainthekitchen.com
Ratings 9Servings 4Cuisine UkrainianCategory Salads
- Preheat the oven to a 400°F. Line a parchment paper with baking sheet and set aside. Wash bell peppers and peel carrots.
- Remove the tops and seeds from 1 red bell pepper, 1 orange bell pepper and 1 yellow bell pepper. Then cut peppers in half lengthwise and into thin strips (about 16-20 strips from each pepper). Transfer peppers to prepared baking sheet.
- Cut 2 large carrots into matchsticks to equal the approximate size to peppers and add to baking sheet. Sprinkle 1 tsp salt and 1/4 tsp ground black pepper over vegetables and toss the vegetables to cover in salt and pepper. Spread peppers and carrots throughout the baking sheet. Bake for 15 minutes.
- Meanwhile, preheat a skillet with 3 Tbsp of extra virgin olive oil over medium heat. Peel, cut in half and thinly slice 2 small purple onions. Add to skillet and saute until onions are transparent and light golden. Remove from heat and sprinkle 1/2 tsp sweet paprika over onions; stir to combine.
ROASTED BELL PEPPER SALAD WITH MOZZARELLA & BASIL
From eatingwell.com
Servings 4Calories 166 per servingTotal Time 20 mins
- Arrange the peppers on a serving platter and top with mozzarella, basil, oil, balsamic glaze, salt and pepper.
ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL
From onceuponachef.com
Cuisine Italian, Middle EasternTotal Time 25 minsCategory SaladsCalories 194 per serving
- Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
- Peel the skin from the peppers (do not rinse under water) and cut into 3/4-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
- Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
- Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.
ZESTY MINI BELL PEPPER SALAD RECIPE
From natashaskitchen.com
ITALIAN ROASTED PEPPER SALAD RECIPE • CIAO FLORENTINA
From ciaoflorentina.com
EPIC ROASTED BELL PEPPERS – A COUPLE COOKS
From acouplecooks.com
ROASTED BELL PEPPER SALAD RECIPE | BON APPéTIT
From bonappetit.com
Servings 8Author Giada De Laurentiis
ROASTED PEPPER SALAD - VEGAN HUGGS
From veganhuggs.com
CLASSIC MACARONI SALAD | CHEF DENNIS
From askchefdennis.com
ROASTED BELL PEPPER SALAD - FOOD GARDENING NETWORK
From foodgardening.mequoda.com
RECIPE: ROASTING BELL PEPPERS TO BRING OUT THEIR FLAVOR IS KEY TO THIS ...
From ocregister.com
PESTO CHICKEN AVOCADO ORZO SALAD. - HALF BAKED HARVEST
From halfbakedharvest.com
20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SPANISH ROASTED RED PEPPER SALAD - A RECIPE FROM COOK EAT WORLD
From cookeatworld.com
EASY ROASTED BELL PEPPER AND WHITE BEAN SALAD
From lavenderandmacarons.com
ROASTED BELL PEPPER SALAD RECIPE | EPICURIOUS
From epicurious.com
ROASTED RED PEPPER AND ZUCCHINI SALAD WITH BURRATA RECIPE - THE ...
From washingtonpost.com
EGG SALAD WITH ROASTED BELL PEPPER RECIPE | PALEO LEAP
From paleoleap.com
ROASTED PEPPERS RECIPE (2 WAYS) L THE MEDITERRANEAN DISH
From themediterraneandish.com
TORTELLINI PASTA SALAD - THE RECIPE REBEL
From thereciperebel.com
MARINATED BOCCONCINI AND ROASTED VEGETABLE SALAD RECIPE
From hellofresh.ca
ARTICHOKE WHITE BEAN SALAD RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
ROASTED PEPPER SALAD - SMOKY BELL PEPPER SIDE DISH - TORI AVEY
From toriavey.com
SPICY THAI VEGETABLE SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
COLORFUL ROASTED VEGETABLES RECIPE - COOKIE AND KATE
From cookieandkate.com
CRISPY SALMON SALAD WITH CABBAGE AND PEANUT DRESSING
From theroastedroot.net
ROASTED BELL PEPPER WITH ITALIAN FARRO SALAD | GIANGI'S KITCHEN
From giangiskitchen.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #salads #eggs-dairy #vegetables #easy #holiday-event #cheese #dietary #christmas #low-calorie #low-carb #low-in-something #equipment
You'll also love