Roasted Pepper Salad

This Roasted Pepper Salad is a vibrant and flavorful dish that showcases the sweetness of roasted bell peppers combined with fresh herbs and a tangy vinaigrette. Perfect for a summer BBQ, it’s a refreshing and colorful addition to any meal.

Ingredients

• Red bell pepper - 1 large
• Yellow bell pepper - 1 large
• Zucchini - 1 medium
• Cherry tomatoes - 200 grams
• Red onion - 1 small
• Fresh basil - 10 grams
• Olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the red and yellow bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet.
3. Slice the zucchini into rounds and add it to the baking sheet with the bell peppers.
4. Roast the peppers and zucchini in the oven for about 20 minutes, or until the skin of the peppers is blistered and the zucchini is tender.
5. While the vegetables are roasting, halve the cherry tomatoes and slice the red onion thinly.
6. Once the peppers are done, remove them from the oven and let them cool for a few minutes before peeling off the skins.
7. Chop the roasted peppers and combine them in a bowl with the zucchini, cherry tomatoes, and red onion.
8. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper.
9. Pour the dressing over the salad and toss gently to combine.
10. Chop the fresh basil and sprinkle it over the salad before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from the bell peppers, promoting eye health and immune function.
• High in antioxidants, which can help reduce inflammation and protect against chronic diseases.

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