Roasted Peppers in Salad

The salad made from roasted peppers can be served with various meat and vegetable dishes. It pairs wonderfully with roasted meats, grilled dishes, and cannelloni.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 6 pieces Bell pepper, red, fresh

  • 2 pod Garlic, fresh

  • 15 ml Honey

  • 10 ml Vinegar, red wine

  • 0.25 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Wash and dry the peppers. Turn on the broiler in the oven. Arrange the peppers on a baking sheet and place them under the preheated broiler. Roast them for 15 minutes, then turn them over and roast for another 10 minutes. They are done when the skin blackens and blisters appear. Place the roasted peppers in a container, cover with a lid, and let them cool.

  2. Peel and finely chop the garlic. Prepare the salad dressing: in a small bowl, mix the oil with vinegar, garlic, salt, and pepper.

  3. Remove the blackened skin from the cooled peppers, make a slit on the side of each pepper, and carefully remove the seeds. Leave the stems intact. Place the peppers in a serving bowl, pour the dressing over them, and gently toss. Keep them in the refrigerator before serving.

Nutrition Information (Per 100g)

  • Calories: 33.71 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 6.49 g
    • Sugars: 3.81 g
  • Protein: 0.14 g
  • Fiber: 1.83 g

Advice

The salad made from red peppers can be prepared in advance. It should be kept in the refrigerator, but no longer than one day. Peppers can also be roasted on a stovetop or over a flame (gas). Instead of red wine vinegar, you can use apple cider vinegar.