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Roasted Bell Pepper Salad
Recipes
Roasted Bell Pepper Salad
6 servings
45 minutes total (Active 10 minutes)

Ingredients

  • Nonstick aluminum foil
  • 2 ½ lb red (or tri-color) bell peppers (about 6)
  • Plastic wrap
  • ¼ cup balsamic vinaigrette
  • 2 tablespoons fresh basil

Steps

    1. Place oven rack 6 inches from heating element; preheat broiler on HIGH. Line baking sheet with foil. Arrange peppers in single layer on baking sheet. Broil 15–20 minutes, turning occasionally, until skin is charred. Transfer peppers to large bowl, cover with plastic wrap, and let stand 10 minutes or until cool enough to handle.
    2. Remove skins from peppers. Slice peppers thinly, discarding inner membranes and seeds. Chop basil coarsely. Toss peppers with vinaigrette and basil. Serve.

    Chef's Tip: Peppers can also be grilled over direct heat, turning occasionally, until skin is charred.

Amount per ⅙ recipe serving: Calories 80, Total Fat 3.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 110mg, Total Carb 13g, Fiber 3g, Total Sugar 5g, (Incl. 1g Added Sugars), Protein 2g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 6%