Mediterranean Mixed Pepper Salad

Gail Charbonneau

By
@charbsbeach

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


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Seed 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.
2Meanwhile, 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.
3Remove the peppers from bag or bowl and peel off the skins. Discard the skins and cut the peppers into fairly thin slices.
4Place 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.
5Garnish 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