Roasted Pepper Salad


  • 12 large bell peppers, preferably a mix of yellow, orange, and red
  • Coarse salt and freshly ground black pepper
  • 2 cloves garlic
  • 1 tablespoon capers, rinsed
  • 1 to 2 teaspoons red-wine vinegar
  • Olive oil
  • ½ cup Nicoise olives, rinsed
  • + 1 more ingredients
    • Basil leaves, for garnish

1. Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the peppers with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side b...

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