Insalata di Peperoni

Insalata di Peperoni is a vibrant and refreshing Italian salad that showcases the sweetness of roasted bell peppers, complemented by tangy capers and fresh herbs. This vegan dish is perfect as a light appetizer or a side salad, bringing a burst of color and flavor to your table.

Ingredients

• Red bell pepper - 1 medium
• Yellow bell pepper - 1 medium
• Green bell pepper - 1 medium
• Cherry tomatoes - 200 grams
• Red onion - 1 small
• Capers - 2 tablespoons
• Fresh basil - 10 grams
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the bell peppers in half, remove the seeds, and place them cut side down on a baking sheet.
3. Roast the bell peppers in the oven for about 20 minutes, or until the skins are blistered and charred.
4. While the peppers are roasting, chop the cherry tomatoes in half and thinly slice the red onion.
5. In a large bowl, combine the cherry tomatoes, red onion, capers, and fresh basil, tearing the basil leaves into smaller pieces.
6. Once the peppers are roasted, remove them from the oven and allow them to cool slightly before peeling off the skins.
7. Slice the roasted peppers into strips and add them to the bowl with the other vegetables.
8. Drizzle the olive oil and balsamic vinegar over the salad, and season with salt and black pepper to taste.
9. Toss gently to combine all ingredients, and serve at room temperature or chilled.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from bell peppers, supporting immune function.
• High in fiber, promoting digestive health.

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