Roasted Pepper Salad With Balsamic Vinaigrette Recipe

Name: Roasted Pepper Salad With Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each large sweet yellow, red and green peppers; 1 small red onion, thinly sliced; 6 tablespoons olive oil; 3 tablespoons balsamic vinegar; 1 tablespoon each minced fresh oregano, rosemary, basil and parsley; 1 garlic clove, minced; 1/2 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1 cup cherry tomatoes, halved; 1 carton (8 ounces) fresh mozzarella cheese pearls; 5 fresh basil leaves

Servings: persons

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

1
Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
2
Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion.
3
In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.
4
Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

374

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 13 ingredients. The key ingredients include: 2 each large sweet yellow, red and green peppers, 1 small red onion, thinly sliced, 6 tablespoons olive oil, 3 tablespoons balsamic vinegar, and more.

Yes, Roasted Pepper Salad With Balsamic Vinaigrette 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 Pepper Salad With Balsamic Vinaigrette

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