Roasted Pepper and Onion Salad with Blue Cheese

By LRay

Roasted Pepper and Onion Salad with Blue Cheese
Add Sherry vinegar right to the baking dish to turn the juices from the roasted vegetables into a simple, vibrant vinaigrette.

4–6 servings

Active:

10 minutes

Total:

50 minutes

Recipe by Bon Appetit Test Kitchen

Photograph by Romulo Yanes

October 2012

Ingredients

• 2 medium red onions, quartered through stem end
• 6 roasted red peppers (from a 24-ounce jar, preferably packed in brine), drained, halved lengthwise
• 6 garlic cloves
• 1/4 cup extra-virgin olive oil
• Kosher salt, freshly ground pepper
• 1 tablespoon (or more) Sherry vinegar or red wine vinegar
• 8 cups (loosely packed) frisée
• 1/3 cup thinly sliced Spanish blue cheese (such as Cabrales or Valdeón; optional)

Details

Servings 4
Cooking time 60mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Preheat oven to 450°. Combine first 4 ingredients in a shallow 2-qt. baking dish; toss to coat. Season with salt and pepper.

Roast vegetables, stirring occasionally, until onions are caramelized and softened, about 40 minutes. Stir in 1 Tbsp. Sherry vinegar. Season to taste with salt, pepper, and more vinegar, if desired.

Arrange frisée on plates, dividing evenly. Spoon vegetables over frisée. Drizzle juices in baking dish over. Top with cheese, if desired.

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