April 18, 2019

Oven Roasted Pepper Salad Recipe

This Oven Roasted Pepper Salad recipe is so refreshing, sweet, colorful and so easy. It takes about 20 minutes to make it and few hours to marinate. It’s great to prepare the day before any event and save any last minute stress when you’re cooking for your guests.

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This salad always looks gorgeous on a platter and works delicious as a side dish to Breaded Baked Chicken Drumsticks, Pork Meatballs or Slow Cooker BBQ Pork Ribs. It can also be enjoyed with a slice of bread or by itself.

oven roasted pepper salad

If you had been following me for past couple years, you might remember that I never ate peppers until about 3 years ago. Peppers were another vegetable I just couldn’t get down and the taste of them completely threw me off. I wasn’t the only one in the family who didn’t like them.

It wasn’t until few years back, when I tried the Cabbage Carrot Pepper Salad at my sister’s house. It included a small addition of orange bell pepper in it that I could barely taste and I didn’t hate it! As years passed by, I kept making that salad and then slowly expanding to different pepper colors in different dishes. This dish is pretty much all-pepper and I LOVE it! The taste kind of reminds me of tomatoes. I’m not fully in love with peppers, but if a dish is prepared tasty, then I will eat it. Let’s stop at that! 🙂

roasted pepper salad

This bell pepper salad takes about 20 minutes to make and then it’s placed into refrigerator to marinate and absorb all the flavors for about 4-5 hours. It’s just great to prepare the day before any big event. AND I know how we all love dishes that can be prepared the day before to save all that last-minute stress. I always try to do as much as possible the day before and shake off some of that last-minute stress before my guests arrive.

Bell Peppers Benefits:

  • Bell peppers are rich in vitamins and antioxidants.
  • They contain small amounts of fiber. Red bell peppers are a decent source of iron.
  • Bell peppers are considered a healthy food and are excellent addition to a healthy diet.

bell peppers benefits

Ingredients for Oven Roasted Pepper Salad:

  • You can buy bell peppers at any grocery store. Costco sells 6 in a bag, with couple peppers in each color and they are always fresh and huge.
  • Rinse and dry the peppers thoroughly as you won’t be peeling these for the salad.
  • Use small purple onions or one larger
  • Use a good bunch of fresh dill. I always say: the more dill in salad, the better!

roasted pepper salad ingredients

How to Make Oven Roasted Pepper Salad:

1. Wash bell peppers and peel carrots. Preheat the oven to a 400°F. Line a parchment paper with baking sheet and set aside.

2. Remove the tops and seeds from 1 red bell pepper, 1 orange bell pepper and 1 yellow bell pepper. Then cut peppers in half lengthwise and into thin strips (about 16-20 strips from each pepper). Transfer peppers to prepared baking sheet. Cut 2 large carrots into matchsticks to equal the approximate size to peppers and add to baking sheet. Sprinkle 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper over vegetables and toss the vegetables to cover in salt and pepper. Spread peppers and carrots throughout the baking sheet. Bake for 15 minutes.

roasting bell peppers

3. Meanwhile, preheat a skillet with a 3 tablespoons of extra virgin olive oil over medium heat. Peel, cut in half and thinly slice 2 small purple onions. Add to skillet and saute until onions are transparent and light golden. Remove from heat and sprinkle 1/2 teaspoon sweet paprika over onions; stir to combine.

how to saute onions

4. Once peppers are baked, transfer them into a large bowl. Add the sautéed onions. Chop a good bunch of fresh dill and add to the bowl. Drizzle 2 tablespoons of distilled white vinegar over the salad. Toss the salad to stir, cool to room temperature and refrigerate for 4-5 hours or overnight to marinate. Stir once again and add more salt to taste if necessary before serving. (usually no extra needed.)

roasted pepper salad dressing

If you make this recipe, tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen or by clicking on social icons on top of this page.

serving bell peppers

More Vibrant Crowd-Pleasing Salad Recipes:

Oven Roasted Pepper Salad Recipe: refreshing, sweet, colorful and so easy to make. It takes about 20 minutes to make and few hours to marinate. | olgainthekitchen.com

Oven Roasted Pepper Salad

5 from 2 votes
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Marinating: 4 hours
Total Time: 20 minutes

This Oven Roasted Pepper Salad recipe is so refreshing, sweet, colorful and so easy. It takes about 20 minutes to make and few hours to marinate. It’s great to prepare the day before any event and save any last minute stress when you’re cooking for your guests. 

Ingredients

  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 2 large carrots
  • 2 small purple onions
  • 1 teaspoon kosher salt - or to taste
  • 1/4 teaspoon ground black pepper - or to taste
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon sweet paprika
  • 2 tablespoons distilled white vinegar
  • 1 bunch fresh dill (about 1/4 cup)
  • fresh chives for garnish - optional

Instructions

  1. Wash bell peppers and peel carrots. Preheat the oven to a 400°F. Line a parchment paper with baking sheet and set aside.

  2. Remove the tops and seeds from 1 red bell pepper, 1 orange bell pepper and 1 yellow bell pepper. Then cut peppers in half lengthwise and into thin strips (about 16-20 strips from each pepper). Transfer peppers to prepared baking sheet. Cut 2 large carrots into matchsticks to equal the approximate size to peppers and add to baking sheet. Sprinkle 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper over vegetables and toss the vegetables to cover in salt and pepper. Spread peppers and carrots throughout the baking sheet. Bake for 15 minutes.

  3. Meanwhile, preheat a skillet with a 3 tablespoons of extra virgin olive oil over medium heat. Peel, cut in half and thinly slice 2 small purple onions. Add to skillet and saute until onions are transparent and light golden. Remove from heat and sprinkle 1/2 teaspoon sweet paprika over onions; stir to combine.

  4. Once peppers are baked, transfer them into a large bowl. Add the sautéed onions. Chop a good bunch of fresh dill and add to the bowl. Drizzle 2 tablespoons of distilled white vinegar over the salad. Toss the salad to stir, cool to room temperature and refrigerate for 4-5 hours or overnight to marinate. Stir once again and add more salt to taste if necessary before serving. (usually no extra needed.)

Author: Olga in the Kitchen

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