Roasted Bell Pepper Salad makes a great side dish, or a tasty topper for chicken, steak, burgers, and more. Get a full mix of colors to maximize the visual impact of this tasty side dish!
Author:Norann Oleson
Prep Time:10 minutes
Additional Time:30 minutes
Cook Time:20 minutes
Total Time:1 hour
Yield:Serves 6
Category:Sides & Sauces
Ingredients
Scale
6 fresh bell peppers, multiple colors
1/2 cup oil-cured black olives, halved and pitted
1/4 cup sun-dried tomatoes, chopped
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Instructions
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
Cut peppers in half lengthwise; remove seeds, pith, and stem.
Place pepper halves face-down on the baking sheet. Brush liberally with olive oil.
Roast for 20 minutes, checking after 10 minutes. If skin is roasting nicely, you can flip the peppers over, brush them with oil, and continue baking. Otherwise, leave them skin-up for about another 10 minutes.
When peppers are done, leave them out to cool.
When they’re cool enough to handle, chop them.
Combine peppers, olives, tomatoes, any remaining olive oil, and salt in a large bowl.
