Oil-Free Roasted Bell Pepper Salad
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.
Servings: 4
Calories: 32kcal
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
Yield: 3 cups