Herb and Roasted Pepper Salad

Total Time
40mins
Prep 20 mins
Cook 20 mins

A good way to use over-abundant summer peppers. From BHG magazine

Ingredients Nutrition

Directions

  1. Place pepper halves, cut side down, on a foil-lined baking sheet.
  2. Bake at 425 degrees for 20 minutes or until skin bubbles.
  3. Let stand in a brown paper bag 30 minutes and then peel skin.
  4. Cut into strips.
  5. Toss together peppers, olives, oil, vinegar, onion, capers, garlic, basil, oregano and pepper.
  6. Cover and chill up to 1 day ahead of serving.
  7. Serve on lettuce leaves and top with feta cheese.

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