Roasted peppers are a really easy ingredient to make, and with this salad, it’s basically the only thing you have to do in terms of prep! The flavors are simple yet bold, and when this salad comes together, no one will be able to resist giving it a try.
Ingredients
- 6 bell peppers of any color
- 2 tablespoons of olive oil
- 1 1/2 tablespoons of balsamic vinegar
- 4 cloves of garlic
- 1 1/2 teaspoons of salt
- Parsley, cilantro, dill, or mint for garnish
Recipe
- Preheat the oven to 450 F degrees.
- Drizzle the olive oil over the peppers and then arrange them on a baking tray.
- Cook for 10-15 minutes until one side is charred, flip all the peppers over and char on the other side for another 10-15 minutes.
- Put in a bowl and cover for 20-45 so it can steam and the skin will come off more easily.
- Take the skin off with your fingers and discard it or save it for stocks, slice up the peppers into strips, and put them in a bowl.
- Thinly slice the garlic cloves, add that to the bowl with the peppers, and then coarsely chop the herbs.
- Toss everything together, drizzle over the balsamic vinegar and salt, toss, and enjoy!
