ROASTED RED BELL PEPPER SALAD

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Roasted Red Bell Pepper Salad image

Provided by Giada De Laurentiis

Categories     Pepper     Side     Roast     Easter     Low Fat     Vegetarian     Low Cal     Spring     Vegan     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.

*** Explore more Roasted Red Bell Pepper Salad Recipes »

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