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–+ servings

Roasted Red Pepper Salad With Olive Oil and Garlic

Aida
A rich and flavorful dish, perfect for any occasion; goes well with lighter and heartier fares.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Course Salad
Cuisine Bosnian, Croatian, Serbian
Servings 2
Calories 181 kcal

Ingredients
  

  • 2-3 red peppers ox's horn pepper, bull's horn pepper, or bell pepper; large
  • 2-3 garlic cloves minced
  • 2-3 tablespoons olive oil homemade, extra virgin, or virgin
  • Salt and pepper to taste

Instructions
 

  • Heat oven to 400°F (200°C). Place peppers on a baking sheet or a pan (line with parchment paper to protect the sheet/ pan), and place on the highest rack. Roast peppers for 30-40 minutes, flipping them midway through.
  • Take the peppers out, cover the pan with foil, and let cool for 30 minutes. (Alternatively place the peppers in a plastic bag.) Peel peppers, discard the stem, and clean inside from seeds. Then cut into thick strips.
  • Garnish with garlic, olive oil, and seasonings. Keep in the fridge until serving.
  • Serving: Although you can serve it right away, this roasted red pepper salad tastes best after it cools off in the fridge for a bit.
    Storing: Store leftovers in an airtight container in the refrigerator for 1-3 days.
    Freezing: Freeze peppers in a freezer bag before adding olive oil, garlic, and seasonings.

Video

Notes

  • Ingredient Volume
This is only a recommendation for 2 servings. You can use more olive oil and peppers. (Some people prefer that the peppers be completely submerged in olive oil.) In short, adjust to your taste.
  • Baking
You can prepare the peppers ahead of time (bake, cool, peel, clean), and keep them in the fridge until ready to make the salad.
  • Variations
If you wish, you can add optional ingredients like balsamic vinegar, lemon, or different spices. However, the original salad is delightful as is.
  • What to serve with the salad
Bread. Pogacha and fried mini breads both soak up the juices.
Meza. A great addition to meza plate.
Grilled and Baked Meats. Veal, chicken, beef.

Nutrition

Serving: 1of 2Calories: 181kcalCarbohydrates: 12.25gProtein: 2.05gFat: 14.3gSaturated Fat: 1.9gPolyunsaturated Fat: 1.557gSodium: 4mgPotassium: 395mgFiber: 3.8gSugar: 6gVitamin A: 5589IUVitamin C: 229.3mgCalcium: 21mgIron: 0.92mg
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