Oven Roasted Pepper Salad Recipe
This oven roasted pepper salad recipe is so easy. It takes about 20 minutes to make it and few hours to marinate. It’s the perfect make-ahead salad that can be made the day before and refrigerated until ready to serve.
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We love make-ahead salad recipes around here like this Cabbage Pepper Salad or Cabbage Cucumber Salad and this roasted pepper salad does not disappoint!
Roasted bell peppers salad is pretty to serve as a side dish and delicious to eat. It’s the perfect make-ahead dish for a summer get-together or even a major holiday.
Next time you’re asked to bring a salad to a party, try this roasted pepper salad with a hint of sautéed onions and paprika. The salad looks pretty on a platter and goes amazing served along with Pork Meatballs, Chicken Drumsticks or Slow Cooker Ribs.
Roasted Pepper Salad Recipe
- Flavor: Roasted pepper salad has a lightly sweet, yet slightly sour and refreshing flavor if served cold out of refrigerator. The onions and carrots get even sweeter once onions are sautéed and carrots are roasted along with peppers. Combination of sweet and sour make this salad hard to resist.
- Texture: Both peppers and carrots lose all their crunch while roasted and develop a wonderfully soft and juicy texture.
- Ease and Time: This 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 or for the next day dinner.
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 with low calories and are excellent addition to a healthy diet.
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!
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. You may use aluminum foil if you prefer.
2. Remove the tops and seeds from bell peppers. Then cut peppers in half lengthwise and into thin strips (about 16-20 strips from each pepper). Transfer peppers to a prepared baking sheet.
Cut large carrots into matchsticks to equal the approximate size to peppers and add to baking sheet. Sprinkle kosher salt and pepper to taste 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 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 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.
Make-Ahead
This pepper salad is considered a make ahead dish because it needs time to marinate for few hours to achieve its best flavor. It refrigerates well if you’re lucky enough to have leftover and it will still be delicious the next day. Be sure to cover tightly and refrigerate.
Common Questions
Which bell pepper is best for salad?
It’s best to use large bell peppers for this salad. You can use only red peppers if you like, but we prefer 3 colors for more flavor and vibrant display.
Can I substitute distilled white vinegar for balsamic vinegar?
Absolutely! Just keep in mind that different vinegars will change the flavor of the salad slightly. You might consider adjusting the amount of vinegar to taste before marinating.
Can I use smoked paprika instead?
Using different type of paprika will slightly change the flavor of the salad, but you can definitely use smoked paprika for a smoky flavor.
Which oil is best for sautéing onions?
Our favorite for this salad is extra virgin olive oil. Other good options include: grape-seed oil, canola oil, avocado oil or peanut oil.
More Vibrant Crowd-Pleasing Salad Recipes:
- All Veggie Salad
- Cabbage Pepper Salad
- Cabbage Carrot Pepper Salad
- Tomato Cucumber Radish Salad Recipe + Video
Oven Roasted Pepper Salad
Ingredients
- 1 large red bell pepper
- 1 large orange bell pepper
- 1 large 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 (45ml) extra virgin olive oil
- 1/2 teaspoon sweet paprika
- 2 tablespoons (30ml) distilled white vinegar
- 1 bunch fresh dill (about 1/4 cup)
- fresh chives for garnish - optional
Instructions
- Preheat the oven to a 400°F. Line a parchment paper with baking sheet and set aside. Wash bell peppers and peel carrots.
- 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 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.
- Meanwhile, preheat a skillet with 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.
- 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.)
Notes
- Peppers: The best peppers for this recipe are large bell peppers, red, orange or yellow.
- Herbs: Fresh herbs give lots of flavor to salad, but dried herbs would work wonderfully too. 1/4 cup fresh dill or 2-4 teaspoons dried dill (best if dried dill seasoned to taste).
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