Roasted Pepper Salad
This Roasted Pepper Salad is a simple yet flavorful dish that combines sweet roasted peppers, garlic, basil, and a touch of honey for a perfect balance of savory and sweet. With minimal ingredients, it’s easy to prepare and versatile enough to enjoy as a side dish, a topping for bread, or even as a light salad on its own. Great for any season, this vibrant salad adds color and Mediterranean flavor to any meal!
Ingredients
- 3 bell peppers (red, yellow, or orange) halved and seeds removed
- 2 cloves fresh garlic minced
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt
- Freshly ground black pepper to taste
- Pinch of chili flakes adjust to taste
- 1 tbsp honey
- Fresh basil leaves finely chopped
Instructions
- Preheat your oven to 200°C (392°F).
- Place the halved and seeded peppers on a baking sheet lined with parchment paper, cut side down.
- Roast the peppers in the preheated oven for about 35 minutes, or until they are tender and slightly charred on the edges.
- Remove the peppers from the oven and let them cool slightly. Once cool enough to handle, peel off the skins.
- Tear the peeled peppers into strips and transfer to a medium-sized bowl.
- Add the minced garlic, olive oil, sea salt, black pepper, chili flakes, honey, and finely chopped basil to the bowl.
- Toss gently to coat the peppers evenly with the dressing and herbs.
- Serve your Roasted Pepper Salad warm or at room temperature as a side dish, with crusty bread, or as a topping for grilled meats.
Nutrition
Calories: 120kcal
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