Grilled/Roasted Peppers Salad

I really enjoy the taste of grilled peppers and this salad is certainly a family favourite. It’s also a very healthy choice, low in calories and a great source of fiber and vitamins A and C. You can serve it as a light meal or a side dish.

Time: 35 min, Prep: 10 min. Cook: 25 min.
Servings: 4 servings

Ingredients

12 peppers
6-8 garlic cloves
apple cider vinegar
olive oil
salt

Directions

Wash and dry the peppers. Place the peppers on the preheated grill. Grill for about 5-7 minutes per side, turning occasionally, until the peppers develop a nice char and are tender. The exact time may vary depending on the size and thickness of the peppers

Roasted Peppers Salad - Wash and dry the peppers. Place the peppers on the preheated grill.

Roasted Peppers Salad - If you don’t have a grill you can roast them in the oven as well.

Remove the peppers from the grill when they are all charred black and the flesh is soft but not too mushy.

If you don’t have a grill you can roast them in the oven as well. To do this, preheat your oven to 450°F (230°C). Place the peppers on a baking sheet. You can also place them directly on the oven rack with a baking sheet on a lower rack to catch any drippings. Roast for 20-25 minutes or until the skin is charred and the peppers are tender.

Roasted Peppers Salad / Salata de Ardei Copti

Roasted Peppers Salad - Remove the peppers from the grill when they are all charred black and the flesh is soft but not too mushy.

Once done, remove the peppers from the grill using tongs and place them in a bowl. Cover it with plastic wrap or a lid to trap the steam and allow them to rest for a few minutes. This helps loosen the skin for easier peeling. Peel off the skin.