Marinated Bocconcini And Roasted Pepper Salad Recipe

Name: Marinated Bocconcini And Roasted Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 1 large yellow bell pepper; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 2 teaspoons fresh rosemary, chopped; 1 teaspoon fresh thyme, chopped; 2 garlic cloves, minced; 1/4 teaspoon crushed red pepper flakes; 1 jalapeno pepper, chopped; black pepper; 400 g bocconcini, cut into bite size pieces; 1 large orange bell pepper (optional); 1 large green bell pepper (optional); 6 ounces artichoke hearts (optional); kalamata olive (optional); 200 g prawns, cooked (optional); 6 cups radicchio, chopped (optional)

Servings: persons

1 large red bell pepper
1 large yellow bell pepper
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 jalapeno pepper, chopped
black pepper
400 g bocconcini, cut into bite size pieces
1 large orange bell pepper (optional)
1 large green bell pepper (optional)
6 ounces artichoke hearts (optional)
kalamata olive (optional)
200 g prawns, cooked (optional)
6 cups radicchio, chopped (optional)

1
Cut peppers into quarters, removing the seeds. Trim the corners off the ends so the pepper lays relatively flat on baking dish (it chars the peppers more evenly!).
2
Roast halves under broiler or on grill until skin is blackened, approximately 5 - 8 minutes. (Hint: I usually take each pepper out when done and continue with the rest until all are charred).
3
Once removed from the heat, immediately place peppers in a bowl and cover with plastic wrap. Steam for about 10 minutes (this cools the peppers slightly and makes it easier for the peel to fall off). Uncover and peel off charred skins.
4
Combine rest of ingredients and chill for at least 2 hours.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large red bell pepper, 1 large yellow bell pepper, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and more.

Yes, Marinated Bocconcini And Roasted Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Marinated Bocconcini And Roasted Pepper Salad

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