Roasted Bell Peppers Salad Recipe

Name: Roasted Bell Peppers Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, roasted and peeled; 1 yellow bell pepper, roasted and peeled; 1 orange bell pepper, roasted and peeled; 1 purple bell pepper, roasted and peeled; 2 tablespoons minced shallots; ½ cup olive oil; ⅓ cup dry white wine; ½ cup white wine vinegar; 1 teaspoon dried oregano; 1 tablespoon sugar; ½ teaspoon cayenne pepper

Servings: persons

1 red bell pepper, roasted and peeled
1 yellow bell pepper, roasted and peeled
1 orange bell pepper, roasted and peeled
1 purple bell pepper, roasted and peeled
2 tablespoons minced shallots
½ cup olive oil
⅓ cup dry white wine
½ cup white wine vinegar
1 teaspoon dried oregano
1 tablespoon sugar
½ teaspoon cayenne pepper

1
You may use any color combination of peppers as long as there are 4 peppers to each recipe.
2
Roast and peel peppers: Put peppers on a foil-lined cookie sheet and place them directly under the broiler.
3
Leave them there until the skins turn black, then turn them with tongs.
4
When all sides are black, remove them to a small paper bag and fold shut.
5
Leave for 15-20 minutes before picking off the skin and removing the seeds.
6
Cut each pepper into strips and place in a shallow dish.
7
Combine all other ingredients in a small saucepan and bring to a simmer.
8
Pour over the peppers.
9
Allow to cool and refrigerate.
10
Bring back to room temperature before serving.

320

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 red bell pepper, roasted and peeled, 1 yellow bell pepper, roasted and peeled, 1 orange bell pepper, roasted and peeled, 1 purple bell pepper, roasted and peeled, and more.

Yes, Roasted Bell Peppers 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 Peppers Salad

How did you like this recipe?

Frequently Asked Questions