Medium | Servings: 4 | Ready In: 20 minutes | Yield: 3 cups
A colorful mix of red, yellow, and orange bell peppers come together in this easy, fat-free recipe. Use as a healthy side dish for a summer picnic, spread over toasted Whole Wheat Flatbread, or top Southwestern Black Bean Burgers for a gluten-free weeknight dinner. This vegan recipe celebrates simple, delicious flavor.
- 3 bell peppers, mixed color
- 2 tablespoon fresh chopped parsley
- 1 tablespoon Balsamic Vinegar, good quality
- Salt and pepper, to taste
How It’s Done
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!
Chef Katie’s Tips
Colorful Variety: Choose a colorful assortment of peppers. This salad does best sticking with sweet peppers, though, so go easy on the spicy chilies. Check out my Farmer’s Market Video:
Watch the Cooking Video:
Serving size: 1/4 of a recipe (about 3/4 cup).
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%
- Ariston Traditional Modena Balsamic Premium Vinegar Aged 250ml Product of Italy Sweet Taste