This roasted peppers salad is as delicious as is simple and quick to prepare! Roasted sweet peppers in a garlic & vinegar sauce make a great side dish to a meaty recipe!
Sweet peppers salad
Peppers are a vegetable rich in vitamin C and are the subject of lots of appreciation in our kitchen! We like it in any form, raw or cooked, roasted on a grill, in salads or pickled, as a side dish or appetizer. Sometimes I even eat this roasted peppers salad as a main dish, together with cottage cheese and a slice of whole wheat bread when I feel like I need a light meal, especially in hot summer days! This lovely pepper salad is so refreshing right out of the fridge on those crazy dog days!
This pepper salad recipe is highly popular in this household and we love to enjoy it all year round, most times next to a meat dish that sometimes can be a bit too heavy.
Other salads you might like:
- Fried zucchini in garlic vinegar sauce
- Nectarine cucumber salad with honey mustard sauce
- Spicy chicken salad
- Roasted carrots baby spinach salad
When roasted, the peppers should not get too soft or they’ll lose their nutritive qualities. Plus they won’t be as easy to eat if they’re soft. This roasted peppers salad tastes quite special when paired with crushed garlic which makes it even more flavorful.
Roasted peppers salad
Ingredients:
- 2.2 lb long sweet red peppers
- 4-6 cloves of garlic
- 2 tablespoons oil
- 2 tablespoons vinegar
- salt
- 1/2 bunch dill, chopped (optional)
Directions:
- Clean the peppers, wash and drain.
- Line a baking sheet with foil and place peppers in the baking sheet.
- Place the baking sheet in the oven and roast peppers on high heat until roasted on all sides.
- Flip peppers every few minutes.
- Remove from oven and transfer the roasted peppers in a deep dish or bowl.
- Sprinkle a little bit of salt.
- Cover with a lid.
- Leave them covered for 10 minutes, then peel the skin off.
- Prepare a sauce of crushed garlic, salt, vinegar, oil and dill.
- Pour the sauce over peppers.
- Leave at room temperature or on the fridge for half an hour, covered with a lid.
- Long sweet peppers can be replaced with bell peppers.
- Decorate with tomato slices and parsley leaves if you host a party, to make the salad look more festive.
- Dill can be replaced with parsley (or both can be used)
- Serve warm or cold.
- Makes a great side dish to a meat recipe
Roasted peppers salad
Ingredients
- 2.2 lb long sweet red peppers
- 4-6 cloves garlic mashed
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- salt to taste
- 1/2 bunch fresh dill chopped
Equipment
- baking sheet
- aluminium foil
- spatula
- cutting board
- kitchen knife
- large bowl
Instructions
- Clean peppers, wash and drain.
- Place in baking sheet, transfer to oven and roast over high heat on all sides, about 5 minutes per side. Flip peppers every few minutes
- Remove from oven and sit the roasted peppers in a deep dish or bowl. Sprinkle some salt and cover with a lid. Leave them covered for 10 minutes, then peel the skin off.
- Prepare a sauce of crushed garlic, salt, vinegar, oil and dill.
- Pour the sauce over peppers.
- Leave at room temperature or in the fridge for half an hour, covered with a lid.
- Long sweet peppers can be replaced with bell peppers.
- Decorate with tomato slices and parsley leaves if you host a party, to make the salad look more festive.
- Dill can be replaced with parsley (or both can be used)
- Serve warm or cold.
- Makes a great side dish to a meat recipe
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Spectacular post, visually appealing and so delicious sounding. Very nicely done!
Thanks Dan. In all fairness it’s all thanks to that lovely color, red peppers are so photogenic 🙂
This looks fabulous Petro!! Pinned
Hi Christie. Thanks. And you rock! 🙂