Back to Roasted Pepper Salad All Reviews for Roasted Pepper Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 10 4005_092208_redpeppers.jpg
Ingredients Ingredient Checklist 12 large bell peppers, preferably a mix of yellow, orange, and red Coarse salt and freshly ground black pepper 2 cloves garlic 1 tablespoon capers, rinsed 1 to 2 teaspoons red-wine vinegar Olive oil 1/2 cup Nicoise olives, rinsed Basil leaves, for garnish
Gallery Read the full recipe after the video.
Recipe Summary Servings: 10 4005_092208_redpeppers.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
4005_092208_redpeppers.jpg
4005_092208_redpeppers.jpg
Ingredients
Ingredients
- 12 large bell peppers, preferably a mix of yellow, orange, and red Coarse salt and freshly ground black pepper 2 cloves garlic 1 tablespoon capers, rinsed 1 to 2 teaspoons red-wine vinegar Olive oil 1/2 cup Nicoise olives, rinsed Basil leaves, for garnish
Directions
Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the peppers with tongs to prevent overcooking. (If you don’t have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Spread peppers on a baking sheet and let cool.
When peppers are cool enough to handle, halve peppers crosswise and remove stems, ribs, and seeds; scrape away charred skin. Slice peppers into 1-inch-thick strips and transfer to a large bowl. Season with salt and pepper; toss to combine.
Using the flat side of a large knife, crush garlic. Sprinkle garlic with salt and continue crushing with the flat side of the knife until a paste is formed. Add to bowl with peppers, along with capers and vinegar. Drizzle with olive oil and toss until well combined. Let salad stand at room temperature until ready to serve.
To serve salad, season with salt and pepper and drizzle with more oil, if desired. Garnish with olives and basil.
Reviews (3)
Add Rating & Review 12 Ratings 5 star values: 3 4 star values: 0 3 star values: 6 2 star values: 3 1 star values: 0
Reviews (3)
Add Rating & Review 12 Ratings 5 star values: 3 4 star values: 0 3 star values: 6 2 star values: 3 1 star values: 0
Add Rating & Review
12 Ratings 5 star values: 3 4 star values: 0 3 star values: 6 2 star values: 3 1 star values: 0
12 Ratings 5 star values: 3 4 star values: 0 3 star values: 6 2 star values: 3 1 star values: 0
12 Ratings 5 star values: 3 4 star values: 0 3 star values: 6 2 star values: 3 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 6 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 10/08/2008 This is much better the next day so make it ahead! Martha Stewart Member Rating: Unrated 09/27/2008 you can cut this in half - there still seems to be a lot to go around.Martha Stewart Member
Rating: Unrated 10/08/2008
This is much better the next day so make it ahead!
Rating: Unrated
Rating: Unrated 09/27/2008
you can cut this in half - there still seems to be a lot to go around.
All Reviews for Roasted Pepper Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Pepper Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
