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Mediterranean Roasted Tri-Color Bell Pepper Salad

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“(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.”
25hrs 20mins

Ingredients Nutrition


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

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