Roasted Peppers Salad is a tenderly roasted Bell Peppers with Herb Leaves Salad which goes with any main meal and kids actually love this !

Roasted Peppers have that cooked, but still fresh taste which I just love. Bell Peppers in general are one of my favorite foods, fresh and raw, or roasted and warm. But this Roasted Peppers Salad is the best.

Strangely enough, I have seen that kids prefer this roasted cold Bell Peppers and they are not that crazy over raw Bell Peppers.

I had my first taste as a kid at my aunt’s house when they were having a BBQ and I absolutely fell in love with all kinds of Peppers.

I do not think my Mom or Dad ever made anything with Bell Peppers.

It was only years later when I was married and beginning to experiment with cooking that I made a salad with green Bell Peppers. Which reminded me of the ones I had at my aunt’s many years previous.

Ever since that first salad I made, Bell Peppers have been on our grocery list every single week.

I have mentioned before that we started a small vegetable garden and one of the musts to plant were … yep, Bell Peppers !

We had quite a turn out with the first lot and after that kept growing and we were actually very surprised as we had only expected a couple.

Anyhow, it is definitely worth planting some as they are most delicious when picked freshly from the garden and used straight away in a dish – cooked or raw.

Roast the Peppers ahead of time if possible !

I normally roast the Peppers the night before, or early in the morning. By the time I need to throw together this salad it only takes a couple of minutes.

For this specific salad I also prefer a coarser kind of crushed (more minced than crushed) garlic, but you can use whichever you prefer.

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More Salad recipes you might like:

• Apple Slaw
• Shrimp Salad with Spicy Watermelon Salsa
• Avocado Potato Salad
• Brie and Pear Salad
• Ham and Cheese Pasta Salad

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Roasted Peppers Salad

Roasted Peppers Salad

Linda Nortje

Roasted Peppers Salad is a tenderly roasted Bell Peppers with Herb Leaves Salad which goes with any main meal and kids actually love this !

5 from 3 votes

Print Recipe Pin Recipe

Course Salad

Cuisine American

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Cook ModePrevent your screen from going dark

Servings 6 Servings

Calories 132.4 kcal

Ingredients

  

1x2x3x

• 2 Red Bell Peppers washed
• 2 Yellow Bell Peppers washed
• 1 ½ TB Olive Oil extra-virgin
• 1 ½ t Balsamic Vinegar
• 2 t Garlic crushed (or minced)
• 1 cup Arugula Leaves
• ½ cup Basil Leaves chopped roughly
• ½ cup Toasted Pine Nuts
• Salt and Black Pepper to taste

Instructions

 

• Pre-heat the oven to 180 deg C (350 deg F) – spray a medium oven dish with cooking oil
• Arrange the Bell Peppers on the prepared oven dish – roast 10 – 15 minutes or until lightly blackened (turn halfway)
• Remove the roasted Bell Peppers from the oven – place in a plastic bag immediately and close to sweat and cool completely – once cooled, remove from the bag, peel and de-seed – slice thinly
• Combine the Olive Oil, Balsamic Vinegar and the Garlic in a small bowl let stand 1 minute
• Meanwhile, toss together the Peppers, Arugula, Basil and Pine Nuts – season to taste with Salt and Pepper – transfer to a serving bowl
• Drizzle the Olive Oil mixture over the salad

Nutrition Facts

Roasted Peppers Salad

Amount per Serving

Calories

132.4

% Daily Value*

Fat

 

11.5

g

18

%

Saturated Fat

 

1.1

g

7

%

Polyunsaturated Fat

 

8.9

g

Carbohydrates

 

7.5

g

3

%

Fiber

 

1.7

g

7

%

Sugar

 

1.5

g

2

%

Protein

 

2.6

g

5

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Chill until ready to serve.

LINDA