Marinated Pepper Salad Recipe

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Ingredients:

  • Red Peppers – 2
  • Yellow Peppers – 2
  • Red Onion – 1, roughly chopped
  • Garlic – 2 cloves, chopped
  • Olive Oil – 6 tblsp
  • Marinated Black Olives – 115 gms, drained
  • Mini Mozzarella Pearls – 100 gms, drained
  • Fresh Basil Leaves – 2 tblsp, roughly torn
  • Balsamic Vinegar – 2 tblsp
  • Salt and Pepper

Method:

  1. Preheat the oven to 190C/375F.
  2. Halve the peppers, keeping the stalks on.
  3. Remove the white seeds and pith.
  4. Place the peppers, cut side up, in a shallow roasting tin.
  5. Scatter over the onion and garlic, season with salt and pepper and drizzle over half the olive oil.
  6. Roast for 40 minutes until the peppers are tender.
  7. Leave to cool.
  8. Arrange the cold peppers on a serving plate and pour over any juices left in the roasting tin.
  9. Scatter over the olives, mozzarella pearls and basil.
  10. Whisk together the remaining olive oil with the balsamic vinegar and pour over the peppers.
  11. Cover and leave to marinate in the refrigerator for at least 2 hours or overnight before serving.

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