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: 2 red bell peppers; 1 yellow bell pepper; 1 orange bell pepper; 1/3 cup pitted kalamata olives, quartered; 1/4 cup olive oil; 2 tablespoons drained capers; 6 fresh basil leaves, torn into pieces; 4 garlic cloves, minced; 1/2 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste

Servings: persons

2 red bell peppers
1 yellow bell pepper
1 orange bell pepper
1/3 cup pitted kalamata olives, quartered
1/4 cup olive oil
2 tablespoons drained capers
6 fresh basil leaves, torn into pieces
4 garlic cloves, minced
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

1
Preheat the broiler.
2
Cover a heavy baking sheet with foil.
3
Arrange the bell peppers on the baking sheet and broil until the skins brown and blister, turning the peppers over occasionally, about 20 minutes.
4
Enclose the peppers in a resealable plastic bag and set aside until cooled to room temperature.
5
Peel and seed the peppers, and cut them into 1/2-inch-thick strips.
6
In a medium bowl, toss the pepper strips, olives, oil, capers, basil, garlic, and 1/2 teaspoon each of salt and pepper to combine.
7
Season with more salt and pepper to taste, and serve.
8
(The salad can be made up to 2 days ahead.
9
Cover and refrigerate.
10
Bring to room temperature before serving.)

346

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 10 ingredients. The key ingredients include: 2 red bell peppers, 1 yellow bell pepper, 1 orange bell pepper, 1/3 cup pitted kalamata olives, quartered, 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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