Mediterranean Mixed Pepper Salad

Gail Charbonneau

By
@charbsbeach

Great with cold meats or on it's own. Best at room temperature.


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Rating:

Comments:

Serves:

4

Prep:

1 Hr

Cook:

15 Min

Method:

Broil

Ingredients

2 large
red bell peppers
2 large
yellow bell peppers
1/2 c
olive oil, extra virgin, divided
1 large
onion, thinly sliced
2 clove
garlic, crushed
1 tsp
lemon juice
salt and pepper, to taste
chopped parsley, for garnish

Directions Step-By-Step

1
Seed the peppers and cut into 2 or 3 large pieces each. Place under the broiler, skin side up, until black blisters form. Remove peppers from oven and immediately place them in either a covered bowl or a paper or plastic bag for about 10 to 15 minutes. After steaming in the bowl or bag the peppers will be easy to peel.
2
Meanwhile, heat 2 tablespoons of the olive oil in a frying pan and add the onion slices. Cook for about 5 to 6 minutes until softened and translucent. Remove from heat and reserve.
3
Remove the peppers from bag or bowl and peel off the skins. Discard the skins and cut the peppers into fairly thin slices.
4
Place the peppers, cooked onions and any pan drippings into a bowl. Add the garlic, remaining olive oil, lemon juice and season to taste with salt and pepper. Mix well, cover and marinate for 2 to 3 hours, stirring once or twice.
5
Garnish the salad with chopped parsley and serve as an appetizer or to accompany cold meats.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegetarian