- Estimated Time45 Minutes
- ServedRoom Temperature
- Yield6 servings
Bell peppers add not only beautiful colors to this salad, but also lots of vitamins, known to boost the immune system, support the vascular health, and improve eyesight. Capers contain powerful antioxidants and minerals, such as iron and calcium, while olives offer healthy monounsaturated fats. Basil add tons of flavor and aroma, as well as vitamin K, important in blood clotting, and essential oils, known to reduce inflammation.
- Preheat the oven to 450°F (232°C.) Cut the peppers in halves and remove the seeds and ribs, and place them on a baking sheet skin side up. Roast them for 20 minutes until they turn black on the outside. (25 minutes)
- Remove them from the oven, place them in a bowl, and cover them to let them steam for a few minutes until cool enough to be handled. (10 minutes)
- Add the garlic, basil, drain capers, and olives into a medium size bowl and set aside.
- Gently remove the blackened skin from the peppers with your fingers and cut them in long strips. Toss them with the rest of the ingredients, add olive oil, season to taste with salt and pepper, and mix well. (10 minutes)
This roasted pepper salad is so fresh and aromatic that it can complement any dinner or become a crowd-pleaser at any summer picnic.