Fire Roasted Bell Pepper Salad

Bell peppers are packed with vitamins A and C and filled with antioxidants.

Bell peppers are packed with vitamins A and C and filled with antioxidants.

Sweet and crunchy bell peppers take on a alternate identity when roasted– one that is tender, flavorful and delicious. The knock-out combination of garlic, fresh parsley and rich bell pepper make this salad quite the crowd-pleaser.

I roast bell peppers on a simple grill pan on my stove top, you could also roasted them directly over your burner flame or on the BBQ. Once your peppers are blackened, place them in a closed paper bag for 20 minutes to make peeling quick and easy.

Roast your peppers until each side is blackened

Roast your peppers until each side is blackened

 

 

 

 

 

 

 

 

 

Fire Roasted Bell Pepper Salad
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 6

  • 9 colorful bell peppers
  • 1 Tablespoon olive oil
  • ¼ cup chopped Italian parsley
  • 2 garlic cloves, minced
INSTRUCTIONS

  1. Roast the bell peppers, place them in paper bag for 20 minutes — until cooled. Peel and seed each pepper, then chop.
  2. Place chopped bell pepper in a medium bowl. Add the olive oil, chopped parsley and garlic. Mix until fully combined.
NUTRITION

Calories: 80     Fat: 3 g     Carbohydrates: 11 g     Sodium: 9 mg     Fiber: 4 g     Protein: 2 g    

 

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