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roasted pepper salad with garlic bread


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  • 4 red bell peppers
  • 4 yellow bell peppers
  • 1/4 c balsamic and red wine vinegar dressing
  • salt and pepper
  • 1/2 c caper berries or 1/4 c regular capers
  • 1/3 c kalamata olives
  • 1/2 c basil leaves
  • 6 slices french bread
  • 2 cloves garlic


Servings 6


Step 1

roast bell peppers. cut lengthwise into halves and remove stems,seeds and ribs. place peppers on baking sheet cut side down. broil peppers until skins blister and turn black. remove the pan, drape peppers with aluminum foil and let steam and cool for 10 minutes. when peppers are cool, uncover and peel off blackened skins.
cut peppers lengthwise into 1 inch strips and place in bowl.
add dressing and salt and pepper to taste and toss well. arrange peppers on platter and scatter caper berries, olives and basil over top.
toast bread until golden brown. lightly rub garlic cloves over one side of bread.


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