November 08, 2012
Roasted Red Pepper Salad
This smoky and slightly tangy roasted red pepper salad makes is delicious served with meat entrees or vegetarian dishes alike. Red peppers are full of vitamins and great health benefits.
This salad was very popular in my family as I grew up. My Mom would make it often in the fall when there was an abundance of red peppers on the farmer’s market, but I have to admit, it was not very popular with me as I didn’t quit like peppers :- ( Thankfully, things changed over the years and today, this roasted red pepper salad it is one of my favourites.
2 lb. red peppers
3 tsp. apple cider vinegar
1/2 tsp. salt
2 tsp. sunflower oil
1 tsp. sugar
1 clove garlic minced
2 tbsp. water
Line a baking sheet with aluminum foil.
Wash peppers, pat dry and place them in a single layer on the cooking sheet. (I used Capia red peppers but red bell peppers work fine too).
Bake at 400 F for 20 –30 minutes until they are slightly soften, then move oven rack on the highest position and place peppers directly under the broiler for 5-8 minutes until they are charred and blackened. Turned them over once and keep an eye on them.
They should look about like this when they are done.
Remove peppers from the baking sheet and place them in a dish covered with a lid. Set them aside for 20-30 minutes to cool enough to handled, (the steam will make the skin easier to remove).
Place peppers one by one on a board and using your fingers remove the charred skins. Toss skins and set peppers aside in a dish.
For the dressing, in a small bowl, mix together vinegar, salt, oil, sugar, minced garlic and water. Pour the dressing over the peppers and toss gently to coat. (I like to leave the peppers whole, I just remove the stem but feel free to chop them up if you wish).
Set in the refrigerator for 2-3 hours for flavours to blend.
Serve as a salad along side meat dishes or use them in wraps and sandwiches. Delicious!!
Note: The peppers can be also grilled on a BBQ .
Leia’s Culinary Treasures