Roasted Peppers With Balsamic Vinaigrette – a delicious recipe with chiles, sweet red peppers, yellow squash, Vegetable cooking spray, balsamic vinegar, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cut poblano chiles and red peppers in half lengthwise; remove and discard seeds and membranes. Place, skin side up, on a baking sheet; flatten with palm of hand. Cut squash in half lengthwise; coat squash with cooking spray. Place squash on baking sheet, cut side down. Broil peppers and squash 5 1/2 inches from heat (with electric door partially opened) 15 to 20 minutes or until peppers are charred. Place peppers in ice water until cool. Broil squash 5 to 10 additional minutes or until charred. Place squash in ice water until cool. Remove peppers and squash from water; peel and discard skins. Cut into 1/2-inch strips.
2
Combine vinegar and remaining ingredients in a small bowl; stir well. Combine pepper strips and squash in a bowl; add vinegar mixture, and toss gently. Cover and chill until ready to serve. Serve with a slotted spoon.
40
kcal
Calories
3
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 poblano chiles, 2 large sweet red peppers, 4 large yellow squash, Vegetable cooking spray, and more.
Yes, Roasted Peppers 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.
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