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Roasted pepper salad served with balsamic dressing and toasted pine nuts.
Simple and healthy roasted pepper recipe.

Roasted Bell Pepper Salad (Peperonata Style)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Appetizers Salads
The bitterness of a pepper is concentrated in its skin, while the flesh is full of sugar. Roasting the skin until 'black' allows heat to penetrate the flesh, caramelizing those sugars and softening the fibers. Once the charred skin is removed, you are left with smoky, sweet, silky pepper flesh that is a world apart from the raw vegetable. This salad is a game of patience.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 260 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Parchment Paper: To prevent the peppers from sticking.
  • Zip-top Bag or Bowl with Lid: For steaming the peppers to peel them easily.

Allergen Information

⚠️ Tree Nuts (Pine Nuts)

Instructions

1 ✓

Preheat oven to 425°F (220°C) or set to Broil. Place the whole peppers on a baking sheet.

Tip: No need to oil them before roasting; the skin will be discarded anyway.
2 ✓

Roast for about 25 minutes, turning occasionally, until the skins are blistered and charred black.

Tip: Don't be afraid of the burnt look; this is essential for the skin to separate from the flesh.
3 ✓

Remove from oven and immediately place in a bowl covered tightly with foil (or a zip-top bag). Let sit for 15 minutes.

Tip: The peppers' own heat creates steam, which loosens the skins.
4 ✓

Peel off the skins, and remove the stems and seeds. Tear the pepper flesh into strips.

Tip: Save the pepper juices that accumulate—they are divine in the dressing! Do not rinse the peppers under water, or you'll wash away the flavor.
5 ✓

Toast the pine nuts in a dry skillet until golden brown.

Tip: Watch carefully; their high oil content means they burn in seconds.
6 ✓

Whisk together the olive oil, balsamic vinegar, smashed garlic, salt, pepper, and the reserved pepper juices. Toss with the pepper strips.

Tip: The emulsion coats the silky pepper strips perfectly.
7 ✓

Garnish with pine nuts and parsley. Best served lukewarm.

Tip: Even better the next day as the flavors meld.

Recipe FAQ

The skin won't peel off.
It wasn't roasted enough (it needs to be black!), or you didn't steam it long enough after roasting. The steam separates the skin from the flesh.

Ingredients

  • 3 whole Red Bell Peppers
  • 2 whole Yellow Bell Peppers
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Balsamic Vinegar (high quality)
  • 1 clove Garlic (smashed)
  • 1 tsp Salt
  • 1 pinch Freshly Ground Black Pepper
  • 1 bunch Fresh Parsley
  • 2 tbsp Pine Nuts