Roasted Bell Pepper Salad Recipe

Name: Roasted Bell Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers; 2 yellow bell peppers; 2 green peppers; ½ cup sun-dried tomato packed in oil, drained and thinly sliced; 1 garlic clove, minced; 2 tablespoons balsamic vinegar; 5 tablespoons olive oil; ½ teaspoon chili sauce; 4 canned artichoke hearts, drained and sliced; salt; pepper; basil leaves (to garnish)

Servings: persons

3 red bell peppers
2 yellow bell peppers
2 green peppers
½ cup sun-dried tomato packed in oil, drained and thinly sliced
1 garlic clove, minced
2 tablespoons balsamic vinegar
5 tablespoons olive oil
½ teaspoon chili sauce
4 canned artichoke hearts, drained and sliced
salt
pepper
basil leaves (to garnish)

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.
4
(You may want to check after 35 minutes for your desired degree of doneness).
5
Remove from oven and cover with a dish towel.
6
Let cool 5 minutes.
7
Peel and seed peppers and slice lengthwise into strips (do not run under water to remove the peel).
8
Combine peppers, sun dried tomatoes and artichoke hearts.
9
Whisk together garlic, vinegar, oil, and chili sauce.
10
Season to taste with salt and pepper.
11
Pour dressing over pepper mixture and scatter with basil leaves.
12
Serve with crostini.

264

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 12 ingredients. The key ingredients include: 3 red bell peppers, 2 yellow bell peppers, 2 green peppers, ½ cup sun-dried tomato packed in oil, drained and thinly sliced, and more.

Yes, Roasted Bell 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.

Roasted Bell Pepper Salad

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