Mediterranean Roasted Tri-Color Bell Pepper Salad

Recipe by COOKGIRl
READY IN: 25hrs 20mins




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