Roasted Red Pepper Salad

Name: Roasted Red Pepper Salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 red bell peppers, whole; 2 garlic cloves, minced; 3 tbsp extra-virgin olive oil; 1 tbsp sherry vinegar; 1/2 tsp salt

Sweet bell peppers roasted until tender, sliced into ribbons, and marinated in extra-virgin olive oil and sherry vinegar. A classic Spanish tapas dish served chilled or at room temperature.

45 minEasyServes 4140 cal/serving

SpanishSaladOvenVeganVegetarianMediterraneanLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

4 red bell peppers, whole
2 garlic cloves, minced
3 tbsp extra-virgin olive oil
1 tbsp sherry vinegar
1/2 tsp salt

Instructions

1

Preheat the oven to 400°F (200°C).
2

Place 4 whole red bell peppers on a baking sheet and roast for 35 minutes, turning occasionally, until charred and collapsed.
3

Transfer roasted peppers to a bowl, cover tightly with plastic wrap, and steam for 15 minutes.
4

Peel away the skin, remove seeds, and slice the peppers into thin strips.
5

Whisk together 3 tbsp extra-virgin olive oil, 1 tbsp sherry vinegar, 2 minced garlic cloves, and 1/2 tsp salt in a small bowl.
6

Toss the pepper strips with the dressing and chill for at least 30 minutes before serving.

Questions

How long does Roasted Red Pepper Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Roasted Red Pepper Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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