Roasted Pepper Salad with Chili Pepper Balsamic Vinaigrette

Category

Ingredients

 2 large sweet yellow peppers
 2 large sweet red peppers
 2 large sweet green peppers
 1 small red onion, thinly sliced
 6 tbsp Cindy's Artichoke & Garlic Olive Oil
 3 tbsp Cindy's Chili Pepper Balsamic Vinegar
 1 tbsp minced fresh oregano
 1 tbsp minced fresh rosemary
 1 tbsp minced fresh basil
 1 tbsp minced fresh parsley
 1 garlic clove, minced
 ½ tsp garlic powder
 ½ tsp cayenne pepper
 ½ tsp pepper
 ¼ tsp salt
 1 cup cherry tomatoes, halved
 1 carton fresh mozzarella cheese pearls
 5 fresh basil leaves
Directions
1

Broil peppers 4 inches from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.

2

Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips. Place in a large bowl. Add onion.

3

In a small bowl whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt. Pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.

4

Before serving allow peppers to come to room temperature. Place on a serving plate and top with tomatoes, cheese, and basil leaves.

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Ingredients

 2 large sweet yellow peppers
 2 large sweet red peppers
 2 large sweet green peppers
 1 small red onion, thinly sliced
 6 tbsp Cindy's Artichoke & Garlic Olive Oil
 3 tbsp Cindy's Chili Pepper Balsamic Vinegar
 1 tbsp minced fresh oregano
 1 tbsp minced fresh rosemary
 1 tbsp minced fresh basil
 1 tbsp minced fresh parsley
 1 garlic clove, minced
 ½ tsp garlic powder
 ½ tsp cayenne pepper
 ½ tsp pepper
 ¼ tsp salt
 1 cup cherry tomatoes, halved
 1 carton fresh mozzarella cheese pearls
 5 fresh basil leaves

Directions

1

Broil peppers 4 inches from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.

2

Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips. Place in a large bowl. Add onion.

3

In a small bowl whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt. Pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.

4

Before serving allow peppers to come to room temperature. Place on a serving plate and top with tomatoes, cheese, and basil leaves.

Roasted Pepper Salad with Chili Pepper Balsamic Vinaigrette

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