Mediterranean Roasted Tri-Color Bell Pepper Salad

"(Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish."
 
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photo by Debbie R. photo by Debbie R.
photo by Debbie R.
Ready In:
25hrs 20mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
  • Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
  • In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
  • Fry for approximately 5-6 minutes until softened and translucent.
  • Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
  • Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
  • Discard the skins and slice the peppers into thin strips.
  • Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
  • Add the crushed garlic and pour on the remaining olive oil.
  • Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
  • Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
  • Finally, garnish the pepper salad with fresh chopped Italian parsley.
  • Serve at room temperature and with crusty bread.
  • Servings are estimated as a salad.

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Reviews

  1. this is delicious I make it frequently. Small change, I add fresh cilantro to the olive oil before tossing.
     
  2. Oh, so very good. I had read about this method of preparing peppers, but had never tried it. It *is* fussy. But maybe that's because I put mine in a bowl, covered tightly with foil and put a towel on top of that to hold in heat for them to steam. I just didn't have a brown paper bag clean enough. Anyway, all of the flavors come together in an explosion of wonderful flavor. I didn't put an additional squeeze of lemon on it; it seems acidic enough with the peeled lemon. Note if you have picky eaters: they probably won't eat this. Too bad for them.
     
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