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.
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 tsp salt and 1/4 tsp 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 Tbsp 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 tsp 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 Tbsp 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.)
%COPYYEAR% OLGA IN THE KITCHEN