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Roasted Red Pepper Salad

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

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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. 1

    Preheat the oven to 400°F (200°C).

  2. 2

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

  3. 3

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

  4. 4

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

  5. 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. 6

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

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Questions

How much time should I plan for Roasted Red Pepper Salad?

As written, 45 minutes: 10 of prep and 35 of cooking. The longest single stretch is step 2 (35 minutes): "Place 4 whole red bell peppers on a baking sheet and roast for 35 minutes, turning occasionally, until charred and collapsed."

What temperature do I cook Roasted Red Pepper Salad at?

For Roasted Red Pepper Salad, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 35 minutes, in step 2.

Is Roasted Red Pepper Salad keto-friendly?

A serving of Roasted Red Pepper Salad carries 10 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 50 percent of the budget; against a moderate 100 g low-carb day it is 10 percent.

How many calories are in Roasted Red Pepper Salad?

One serving (the recipe makes 4) is about 140 calories, with 2 g protein, 10 g carbohydrate and 11 g fat, plus 3 g fiber and 300 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Roasted Red Pepper Salad?

Dressed, it is best the day it is made, so keep the dressing apart and toss Roasted Red Pepper Salad just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

Serve it with

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