Roasted Red Pepper Salad

Roasted Red Pepper Salad goodness! Very easy to prepare, the red peppers are baked in the oven, just add some spices and the taste is sensational. I try to enjoy this salad as much as possible, both in the season of red peppers, when I find them so beautiful at the market, and in the extra season when I can only find them in the supermarket. It seems to me the perfect salad that goes well with many dishes.
Red peppers can also be grilled. The tastes are slightly different but both tastes are delicious. When I go to a barbecue with friends, the roasted pepper salad is a must.
But let’s cook together and discover a little secret to prepare the most delicious roasted red pepper salad.

preparation time: 15 min  |  cooking time: 45 min  |  serves: 4 – 6

Roasted Red Pepper Salad

Ingredients

1 kg red pepper
100 ml sunflower oil or olive oil
50 ml vinegar
3 – 5 local garlic cloves
a bunch of parsley
100 ml water





Method

  1. In the oven tray, put baking paper and place the whole red peppers next to each other.
  2. Set the oven to 400°F and cook the red peppers for 40 minutes with only bottom heating and optionally less than 5 minutes with top heating.
  3. After they were baked, let them cool in a bowl, one on top of the other, for about 10-15 minutes, and then peel them on a wooden chopper. Here’s the secret to a delicious roasted red pepper salad: roasted red peppers release a super tasty juice, so you need to let them cool in a bowl, where they release the delicious juice that you use to make the salad. Then they must be cleaned on a chopper (or in another bowl, to keep as much juice as possible) and not under the water. Otherwise, you will lose all the goodness and flavor of the baked red peppers.
  4. After peeling and deseeding the peppers, slice ​​and put them in a bowl that you’re going to make the salad in.
  5. Add the pepper juice squeezed into the bowl where they cooled, oil, vinegar, water, 3-4 cloves of local garlic pressed through the press, and finely chopped parsley.
  6. Gently mix the ingredients and that’s how simple you got the most delicious baked red pepper salad.

Before serving, it is advisable to keep it in the refrigerator for at least an hour. It is more delicious if you serve it cold,  all the ingredients and flavors blend perfectly.

Bon appetit! 🙂

Did you make this roasted red pepper salad? I want to see it! Tag me on Instagram @racopaz and let’s cook healthy together.


How do I save time and money when I’m craving a delicious roasted red pepper salad?

Red peppers in my country, Romania, have a very high price compared to other vegetables. In season they are very expensive and that’s why I usually store them in the freezer.

First of all, I have to make a compromise. I cook more in a day (i.e. just bake in the oven + a maximum of 10 minutes of cleaning per serving of peppers) and enjoy a delicious salad for months. Towards the end of summer, after mid-August, when red peppers are the cheapest, I go to the market and buy a large quantity. I usually buy about 10 salads. On a gloomier day or when I don’t have any plans to go out into nature, early in the morning I start cooking peppers. While they are in the oven, I do other household stuff or things that I didn’t have time to solve them. That day must be a productive one. I choose to do it this way so that I don’t have the impression that I just roasted red peppers all day and waste my time.

After I peel and deseed the roasted peppers, I place each serving in a plastic (BPA-free) casserole dish. I also add their juice to the same casserole. When they are completely cooled, I put them in the freezer. In this way, I collect about 10 servings. When I’m craving it, I take the casserole out of the freezer and let the peppers thaw. Then, all I have to do is season them with the ingredients used for this recipe.

Another way to stock up for fall-winter is to buy double the amount each time you make this salad in season. You bake all the peppers, make a salad that you enjoy then and keep the amount for the second salad in the freezer.




When do I usually make this roasted red pepper salad?

This roasted red pepper salad goes well with many dishes. I usually make it especially when I’m also making beaten beans salad or hummus. The texture of these two dishes is perfectly complemented by this roasted red pepper salad.

When my family or friends visit me, I usually prepare several different recipes so that everyone can eat what they like. I often make vegetarian baked zucchini balls, which I serve to guests alongside this delicious salad. Roasted red pepper salad is loved by everyone. It always gets praise. I like it a lot too and that’s why I wanted to have the best recipe. I’m glad I can give you the best recipe for this delicious salad.

I still eat roasted red pepper salad on toast for breakfast. It has a sensational taste. And a delicious way to start the day.

Another dish that I love, and that I sometimes serve in this combination, is the wonderful Oyster mushroom curry. The flavors complement each other perfectly and you can’t stop eating them. I say that I only sometimes use this combination because with curry I often prepare beetroot salad. I think it fits even better. But whatever you choose, it’s very good.

At every barbecue with family or friends, we enjoy this delicious salad.

Don’t forget to always give your body the best!


Share on Social Media

Leave a Reply

About me

Dear beautiful human, I am Ruxandra and I created this blog from the desire to find a balance in my life and to help you achieve the same, presenting you only the useful information I discover in my journey.

Enjoy and Take YOUR Time to Find YOUR Balance!

Ruxandra 2
Explore
Delicious Recipes

Subscribe to our newsletter for relaxing and quality content!