Roasted Red & Yellow Pepper Salad

Roasted Red & Yellow Pepper Salad
Photo by Scott Phillips


  • 2 to 3 Tbs. roughly chopped fresh flat-leaf parsley
  • 2 red bell peppers
  • 3 Tbs. extra-virgin olive oil; more as needed
  • 2 yellow bell peppers
  • 2 tsp. red-wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. capers, rinsed and coarsely chopped

Roast the peppers on a hot grill, over a gas burner (hold with tongs), or on a baking sheet under the broiler, turning frequently, until blistered and charred all over. Put the hot peppers in a glass or metal bowl, cover tightly with plastic wrap, and let steam until cool enough to handle, 15 to ...

View full recipe at Fine Cooking


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