Skip to main content
Epicurious
Bon Appétit

Roasted Red Bell Pepper Salad

4.1

(15)

Make this multicolored salad a day ahead and chill it overnight for best flavor.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

6 assorted bell peppers (red, orange, and yellow)
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh Italian parsley
1/4 cup drained capers
2 garlic cloves, minced
2 teaspoons dried oregano
1/4 teaspoon crushed dried red pepper

Preparation

  1. Step 1

    Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.

    Step 2

    Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.

TagsSaladItalianEuropeanBell PepperVegetableParsleyHerbs & SpicesSideDinnerLunchDairy FreeGluten FreeNut FreeVegetarianVeganKetoMake AheadQuickEasyWeeknight MealsBroilBon Appétit
Read More
Sheet-Pan Pepperoni Pasta
All pizza toppings welcome, especially pickled peppers, olives, maybe an anchovy or 10.
Crunchy Veg Salad With Dates and Fried Shallots
Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
Tofu Breakfast Burritos
Tofu and scrambled eggs share a similar texture, so if you’re not really into tofu, or you think meat has to be part of every meal, you can almost sneak the tofu into the burrito without even realizing it. And before you know it, you have a really great vegetarian breakfast burrito.
Muffuletta Potato Salad
Salami, provolone, olives, pickled peppers—need we say more?
Beans and Greens With Halloumi Cheese Crumbles
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.