A quick seasoning of garlic, lemon, and a dash of apple cider vinegar adds rustic sophistication to roasted red peppers for a simple gluten friendly salad.
Roasted Red Pepper Salad
- 5 red bell peppers
- 1 clove garlic, minced
- 2 tablespoons canola oil or other neutral-flavored oil
- Zest and juice of 1/2 lemon (about 1-1/2 tablespoons lemon juice)
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon salt
Preheat the broiler. Position a rack about 4 inches from the heat source. Place the peppers on a baking sheet on the rack and char, turning frequently, until blackened on all sides, 6 to 8 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and let sit for 15 to 20 minutes. When cool, peel off the pepper skins and discard the skins and seeds. Slice the peppers into strips and place them in a bowl. Add the garlic, oil, lemon zest and juice, vinegar, and salt and mix well. Season to taste with salt. Garnish with more lemon zest.
Photography Christine Han