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Roasted Bell Pepper Salad

MAKES ABOUT 1-1/2 CUPS Don’t have a grill? Place the peppers on a baking sheet and char under the broiler, turning frequently, until ultra-soft, 10 to 15 minutes.
Author Ljubomir Stanisic

Ingredients

  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 teaspoons olive oil plus more for drizzling
  • 1 teaspoon good-quality red wine vinegar
  • 1 garlic clove minced
  • Kosher salt and freshly ground pepper

Instructions

  1. Preheat a grill on high. Grease the bell peppers all over with the olive oil, then grill them over high heat, turning occasionally, until extra-soft, charred, and collapsing, about 15 minutes. Immediately transfer to a paper bag or bowl with a tight-fitting lid, close tightly, let rest for 15 minutes, then remove and discard the skin and seeds, and cut the peppers into thick slices.
  2. In a bowl, mix together the roasted pepper slices, vinegar, garlic, a generous drizzle of olive oil, and salt and pepper to taste. Serve at room temperature.