Roasted Red Bell Pepper Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Make this multicolored salad a day ahead and chill it overnight for best flavor. Ingredients:
6 assorted bell peppers (red, orange, and yellow) |
1/4 cup extra-virgin olive oil |
1/4 cup chopped fresh italian parsley |
1/4 cup drained capers |
2 garlic cloves, minced |
2 teaspoons dried oregano |
1/4 teaspoon crushed dried red pepper |
Directions:
1. 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.
2. 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.
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