Roasted Pepper Salad with Garlic
Roasted Pepper Salad with Garlic
I propose a savory recipe that combines the intense flavors of roasted peppers with the unmistakable taste of garlic – a roasted pepper salad with garlic. This recipe is perfect for both warm summer days and cool winter evenings. It is an excellent choice for appetizers as well as a side dish for various main courses. Let's discover together how we can transform a few simple ingredients into something truly delicious!
Total preparation time: 40 minutes
Preparation time: 15 minutes
Baking time: 25 minutes
Number of servings: 4
Ingredients:
- 5-6 bell peppers (red, green, yellow, or orange – choose your favorite colors for a cheerful look)
- 3-4 tablespoons of extra virgin olive oil
- 2 cloves of garlic
- Salt (you can use Himalayan, sea, or coarse salt)
- Balsamic, apple, or raspberry vinegar (or lemon juice)
- Cherry tomatoes for garnish (optional)
Step 1: Preparing the peppers
Start by washing the peppers well under cold running water, removing any impurities. Then, cut them in half and remove the stem and seeds. This step is essential for achieving a fine texture without skimping on cooking. You can cut the peppers into strips or cubes, depending on your preferences and available time.
Step 2: Roasting the peppers
Preheat the oven to 200 degrees Celsius. Place the pepper pieces on a baking tray lined with parchment paper. Drizzle 3-4 tablespoons of extra virgin olive oil over them, which will not only add flavor but also provide a delicious texture. Mix well to ensure each piece of pepper is coated with oil. Arrange them evenly on the tray so they roast uniformly.
Step 3: Baking
Put the tray in the oven and let the peppers roast for about 25 minutes, until they are beautifully browned and tender. You can check if they are ready by piercing them with a fork – they should be tender but not mushy.
Step 4: Preparing the salad
After removing the peppers from the oven, place them in a large bowl. Add salt to taste, additional olive oil, balsamic or apple vinegar, and crushed garlic. Mix everything well so that the flavors combine perfectly. Fresh garlic will add an intense note and the specific aroma that makes this salad so special.
Step 5: Serving and garnishing
The salad can be served warm or at room temperature, and for a more appealing look, you can garnish with halved cherry tomatoes. These not only add a visual contrast but also a pleasant sweetness that perfectly complements the taste of the roasted peppers.
Practical tips:
- Choose well-roasted peppers with shiny skin for an intense and pleasant flavor salad.
- If you prefer a sweeter taste, you can add a bit of honey or a splash of raspberry vinegar.
- Experiment with different types of vinegar to find the combination you like best.
- This salad pairs wonderfully with feta or mozzarella cheese, adding a creaminess and a contrast of textures.
Nutritional information and calories:
A serving of roasted pepper salad contains approximately 150-200 calories, depending on the amount of oil used. It is rich in vitamins A and C, essential for immune system and skin health, as well as antioxidants.
Frequently asked questions:
1. Can I use frozen peppers?
Answer: Fresh peppers are preferred, but you can also use frozen peppers if you have no others available. Make sure to completely thaw them before roasting.
2. How can I store the salad?
Answer: The roasted pepper salad can be stored in the refrigerator in an airtight container for 2-3 days. The flavors intensify, so you will enjoy it even the next day.
Possible variations:
- You can add Kalamata olives or capers for an extra flavor boost.
- Replace the garlic with finely chopped red onion for a sweeter taste.
- Turn this salad into a Mediterranean platter by adding hummus or tahini alongside it.
This roasted pepper salad with garlic is not only easy to prepare but also full of flavors and colors, making it perfect for bringing joy to any meal. So, let your imagination run wild and experiment with your favorite ingredients! I invite you to try it and discover why it is a favorite for everyone!
Ingredients: 5 or 6 bell peppers, including beautifully colored capia, red, green, and yellow, why not orange too. 3 or 4 tablespoons of extra virgin olive oil. 2 cloves of garlic. Salt (Himalayan, sea, or coarse). Balsamic vinegar or apple cider vinegar and honey, raspberry (or lemon juice). Cherry tomatoes for decoration.
Tags: roasted pepper salad