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Roasted Bell Pepper Salad

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“This is a delightful antipasti I like to serve with crostini when I fix an Italian dinner. It is so delicious and makes great use of an abundance of home grown peppers. I am always asked for the recipe when I serve this.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with foil and spray with cooking spray.
  3. Place whole peppers on foil and bake for 45 minutes until beginning to char. (You may want to check after 35 minutes for your desired degree of doneness).
  4. Remove from oven and cover with a dish towel. Let cool 5 minutes.
  5. Peel and seed peppers and slice lengthwise into strips (do not run under water to remove the peel).
  6. Combine peppers, sun dried tomatoes and artichoke hearts.
  7. Whisk together garlic, vinegar, oil, and chili sauce. Season to taste with salt and pepper.
  8. Pour dressing over pepper mixture and scatter with basil leaves.
  9. Serve with crostini.

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