Warm Vegetable Salad Recipe

Name: Warm Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole red peppers; 1 1/2 pound assorted red and white new potatoes; 3/4 pounds green beans, trimmed and halved; 1 bunch scallions, sliced; 1/2 cup chopped fresh flat-leaf parsley; 2 cloves garlic, minced; 2 tablespoons chopped oregano leaves; 1 lemon, zested and juiced; 2 tablespoons white wine vinegar; 1/2 cup extra-virgin olive oil; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

2 whole red peppers
1 1/2 pound assorted red and white new potatoes
3/4 pounds green beans, trimmed and halved
1 bunch scallions, sliced
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 tablespoons chopped oregano leaves
1 lemon, zested and juiced
2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1
Preheat the broiler.
2
Place the red peppers on a foil lined baking sheet.
3
Place the red peppers under the boiler.
4
Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total.
5
Place the blistered peppers in a plastic bag.
6
Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
7
Meanwhile, bring a large pot of salted water to a boil over high heat.
8
Add the potatoes and cook until tender, about 10 to 12 minutes.
9
Remove the potatoes to a cutting board.
10
Add the green beans to the pot.
11
Cook the green beans until tender, about 3 minutes.
12
Remove the green beans to a large bowl.
13
Slice the potatoes in half while still warm and combine them with the green beans in the large bowl.
14
Remove the peppers from the plastic bag.
15
Peel off the skin from the peppers.
16
Slice the pepper flesh into wide strips and remove the seeds and veins.
17
Place them in the bowl with the potatoes.
18
Add the scallions, parsley, and garlic
19
and toss to combine.
20
In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar.
21
Whisk in the olive oil.
22
Stir in the salt and pepper.
23
Toss the warm vegetables with the herb vinaigrette.
24
Serve immediately.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 whole red peppers, 1 1/2 pound assorted red and white new potatoes, 3/4 pounds green beans, trimmed and halved, 1 bunch scallions, sliced, and more.

Yes, Warm Vegetable 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.

That's it — enjoy your meal!

Warm Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions