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    You are in: Home / Recipes / Mediterranean Roasted Tri-Color Bell Pepper Salad Recipe
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    Mediterranean Roasted Tri-Color Bell Pepper Salad

    Mediterranean Roasted Tri-Color Bell Pepper Salad. Photo by Debbie R.

    1/1 Photo of Mediterranean Roasted Tri-Color Bell Pepper Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 hrs 20 mins

    0 mins

    25 hrs 20 mins

    Cookgirl's Note:

    (Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish.

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    Units: US | Metric


    1. 1
      BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
    2. 2
      Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
    3. 3
      In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
    4. 4
      Fry for approximately 5-6 minutes until softened and translucent.
    5. 5
      Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
    6. 6
      Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
    7. 7
      Discard the skins and slice the peppers into thin strips.
    8. 8
      Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
    9. 9
      Add the crushed garlic and pour on the remaining olive oil.
    10. 10
      Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
    11. 11
      Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
    12. 12
      Finally, garnish the pepper salad with fresh chopped Italian parsley.
    13. 13
      Serve at room temperature and with crusty bread.
    14. 14
      Servings are estimated as a salad.

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    Ratings & Reviews:

    • on May 11, 2009


      Oh, so very good. I had read about this method of preparing peppers, but had never tried it. It *is* fussy. But maybe that's because I put mine in a bowl, covered tightly with foil and put a towel on top of that to hold in heat for them to steam. I just didn't have a brown paper bag clean enough. Anyway, all of the flavors come together in an explosion of wonderful flavor. I didn't put an additional squeeze of lemon on it; it seems acidic enough with the peeled lemon. Note if you have picky eaters: they probably won't eat this. Too bad for them.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mediterranean Roasted Tri-Color Bell Pepper Salad

    Serving Size: 1 (224 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 221.0
    Calories from Fat 165
    Total Fat 18.4 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 5.0 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 2.4 g
    Sugars 2.9 g
    Protein 2.1 g

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