Italian · Lunch
Roasted Pepper Salad
Roasted red and yellow bell peppers charred until skins blister, then peeled and dressed with garlic, capers, fresh basil, olive oil, and red wine vinegar. Served at room temperature over arugula and finished with shaved pecorino romano.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
196Calories
5.2gProtein
14.1gFat
14.8gCarbs
8.4gSugar
3.9gFiber
395mgSodium
10mgChol
3.2gSat Fat
490mgPotassium
130mgCalcium
1.4mgIron
0.1mcgVitamin B12
200mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
mediterranean
hidden-gems
gluten-free
low-calorie
low-chol
vegetarian
Instructions
1
Prep
Halve bell peppers, remove seeds and stems, place cut-side down on a lined baking sheet.
2
Roast
At 220°C (425°F), roast peppers for 20–25 minutes until skins blister and blacken completely.
3
Rest
Transfer peppers to a bowl, cover with a plate, and steam for 10 minutes.
4
Plate
Peel pepper skins, slice into strips, toss with garlic, capers, basil, olive oil, vinegar, salt, and pepper. Scatter arugula on a plate, spoon dressed peppers on top, finish with pecorino romano.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g bell pepper, mixed red and yellow
- 20ml20ml olive oil, plus extra for drizzling
- 2 clove2 clove garlic
- 88 fresh basil leaves
- 2 tsp2 tsp red wine vinegar
- 2 tsp2 tsp capers, drained
- 40g40g arugula
- 24g24g pecorino romano, shaved
- a pinch of salt
- a pinch of black pepper
