Roasted Red Pepper Salad

Author: Canadian Living

To maximize flavours, let this salad come to room temperature before serving.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2004

Ingredients

  • 5 sweet red peppers
  • 1/4 teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic minced
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1 black olive

Method

On foil-lined rimmed baking sheet, broil red peppers, turning frequently, until charred, about 20 minutes. Let cool completely; remove skin and seeds.

Cut peppers into 1-inch (2.5 cm) wide strips; toss with salt. Place in colander over bowl; drain in refrigerator for 2 hours.

In skillet, heat oil over medium heat; fry peppers and garlic until peppers begin to fall apart, about 6 minutes.

Stir in pepper and ground cumin. (Make-ahead: Refrigerate in airtight container for up to 1 week.) Transfer to serving bowl; garnish with olive. Serve at room temperature.

Nutritional facts <b>Per serving:</b> about

  • Sodium 78 mg
  • Protein 1 g
  • Calories 67.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 203.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Red Pepper Salad

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