A colorful mix of red, yellow, and orange bell peppers come together in this easy, healthy recipe for Oil-Free Roasted Bell Pepper Salad. Enjoy this as a healthy side dish for a summer picnic, spread over toasted Whole Wheat Flatbread, or top Southwestern Black Bean Burgers for a plant-based weeknight dinner.
How to Roast Bell Peppers: 2 Ways
There are two ways you can roast bell peppers. Both methods are oil-free with no added ingredients (besides the peppers).
1: Grill or “Open Flame” Method for Roasting Bell Peppers
The open-flame or grill method is commonly used when you’re just roasting one or two bell peppers. In this method, you need an open flame. You can use a high flame on a grill or you can use the flame on your stovetop (as long as you have a gas stove).
Wash off the bell pepper and remove any sticker. Then, simply place it right on the open flame. You want as much fire, heat, and flame to char the pepper — don’t be shy. The blacker the skin gets, the easier it will be to peel later.
Use tongs to rotate the pepper until it’s thoroughly charred all over. Once it’s totally black, place the pepper in a brown paper bag (or a stainless steel bowl, covered with a lid or a piece of plastic. This step steams the pepper, allowing the skin to separate from the meat of the pepper.
After about 5 minutes, you can peel off the charred skin of the peppers. Remove and discard the stem and seeds. Then, you can chop, slice, or use your peppers however you like.
2: Broiler Method for Roasting Bell Peppers
If you’re roasting off a big batch of peppers (which for me, just means it’s more than just 2), the Broiled Method is my preferred technique. First, set your Broiler on Hi.
Then, wash off the bell pepper and remove any sticker. Now, you’ll want to cut the peppers in half and remove the stem and seeds. Place the peppers cut-side-down on a baking sheet and broil for 12-15 minutes, until well-charred.
Once totally black, place the peppers in a brown paper bag (or a stainless steel bowl, covered with a lid or a piece of plastic. After about 5 minutes, you can peel off the charred skin of the peppers. Then, you can chop, slice, or use your peppers however you like.
Which Roasted Pepper Method is Better?
I prefer the broiler method for most roasted red pepper dishes I make for three main reasons. First, de-seeding the peppers first makes it easier to peel and slice later. Second, I can do a big batch of peppers at once. Third, while my peppers roast in the oven, I can use my stovetop to cook up some pasta or steam some quinoa to enjoy with the peppers.
Honestly, though, if I’m grilling with friends or want one roasted red pepper to put on my veggie burger, I’m going to use the open flame method. It all just depends on what makes the most sense for the situation and what you’re most comfortable doing.
Chef Katie’s Plant-Based Cooking Tips
Colorful Variety: Choose a colorful assortment of peppers. This salad does best sticking with sweet peppers, like red, orange, yellow, and even purple.
Turn it Into a Meal: To bulk this up and turn it into a full meal, serve over steamed quinoa, toss with cooked whole grain pasta, or a add a can of cannellini beans.
Check out my Farmer’s Market Video to Learn More about Purple Bell Peppers
Watch the Cooking Video for Oil-Free Roasted Bell Pepper Salad:
Oil-Free Roasted Bell Pepper Salad
Medium | Servings: 4 | Ready In: 20 minutes | Yield: 3 cups
Print Recipe
Oil-Free Roasted Bell Pepper Salad
Ingredients
- 3 bell peppers mixed color
- 2 tablespoon fresh chopped parsley
- 1 tablespoon Balsamic Vinegar good quality
- Salt and pepper to taste
Instructions
- Preheat your broiler to “Hi”
- To roast the Peppers: Cut the peppers in half. Use your hands to pull out the seeds and ribs. Place the peppers cut-side-down on a large baking sheet. Roast the peppers on the top rack of your oven, right under your broiler, for about 10-15 minutes.
- When the peppers are well-charred, remove from the oven. Transfer the peppers to an airtight container and cover. Let steam for 5 minutes. This will help loosen the skins to make them easier to peel.
- After 5 minutes, peel off the pepper skins. Thinly slice the peppers.
- To make the salad: Combine the sliced peppers with the parsley, balsamic, salt, and pepper.
- Serve and enjoy!
Video
Notes
Nutrition Facts
Serving size: 1/4 of a recipe (about 3/4 cup).
Calories 31.86
Calories From Fat (8%) 2.55
% Daily Value
- Total Fat 0.28g <1%
- Saturated Fat 0.03g <1%
- Cholesterol 0mg 0%
- Sodium 5.55mg <1%
- Potassium 203.31mg 6%
- Total Carbohydrates 6.18g 2%
- Fiber 1.94g 8%
- Sugar 4.36g
- Protein 0.96g 2%
- Calcium 116.5mg 12%
- Iron 9.95mg 55%
- Vitamin A 2954.47IU 59%
- Vitamin C 0mg 0%
Shopping List
- Ariston Traditional Modena Balsamic Premium Vinegar
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