Description
A fresh and vibrant salad featuring roasted red peppers as the star ingredient.
Ingredients
Scale
- 4 large red bell peppers
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil leaves
- 2 oz feta cheese (optional)
Instructions
- Preheat oven to 400°F (200°C)
- Cut peppers in half and remove seeds
- Place peppers cut-side down on baking sheet
- Roast for 25 minutes until skins blister
- Remove peppers and let cool
- Peel off skins and slice peppers
- Whisk together oil, vinegar, garlic, salt and pepper
- Toss peppers with dressing
- Garnish with basil and feta
Notes
- Store leftovers in refrigerator for up to 3 days
- Add olives or capers for extra flavor
- Works well as a side dish or appetizer
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
Keywords: roasted red pepper salad, Mediterranean salad, vegetarian salad