Roasted peppers salad II
Roasted Peppers Salad II Recipe from Romania | Healthy Vegetarian Dish
Introduction
Roasted peppers salad II is a delicious and colorful dish that is perfect for a light and refreshing meal. The combination of roasted peppers, oil, vinegar, and tomatoes creates a flavorful and healthy salad that is sure to please your taste buds.
History
Roasted peppers salad has been a popular dish in Mediterranean cuisine for centuries. The process of roasting peppers brings out their natural sweetness and adds a smoky flavor to the dish. This recipe has been passed down through generations and is a staple in many households.
Ingredients
- Same quantities as for Roasted peppers salad I
How to prepare
- Once the peppers have been roasted and allowed to sit covered, peel them and remove the core and all seeds.
- Cut the peppers into strips that are 1 inch thick, then place them in a salad bowl. Add oil, vinegar, and salt.
- Garnish with slices of seedless tomato.
Variations
- Add some crumbled feta cheese or olives for an extra burst of flavor.
- Mix in some cooked quinoa or couscous for a heartier salad.
Cooking Tips & Tricks
Make sure to roast the peppers until they are charred on all sides to bring out their full flavor.
- Allow the peppers to sit covered after roasting to make it easier to peel off the skin.
- Use a high-quality olive oil and vinegar for the best flavor in this salad.
Serving Suggestions
Serve the roasted peppers salad II as a side dish with grilled chicken or fish. It also pairs well with crusty bread or as a topping for bruschetta.
Cooking Techniques
Roasting the peppers brings out their natural sweetness and adds a smoky flavor to the dish. It is important to char the peppers on all sides to achieve the best results.
Ingredient Substitutions
If you don't have fresh tomatoes, you can use sun-dried tomatoes instead. You can also use balsamic vinegar instead of red wine vinegar for a different flavor profile.
Make Ahead Tips
You can roast the peppers ahead of time and store them in the refrigerator until you are ready to make the salad. The flavors will continue to develop as it sits.
Presentation Ideas
Serve the roasted peppers salad II in a large salad bowl or on individual plates. Garnish with fresh herbs or a drizzle of balsamic glaze for an elegant touch.
Pairing Recommendations
This salad pairs well with a crisp white wine such as Sauvignon Blanc or a light red wine like Pinot Noir. It also goes well with a sparkling water or lemonade.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few seconds or enjoy cold.
Nutrition Information
Calories per serving
Calories: 100 per serving
Carbohydrates
Carbohydrates: 10g per serving
Fats
Total Fat: 5g per serving
Saturated Fat: 1g per serving
Proteins
Protein: 2g per serving
Vitamins and minerals
Vitamin C: 150% of daily value per serving
Vitamin A: 20% of daily value per serving
Alergens
This recipe contains no common allergens such as nuts, dairy, or gluten.
Summary
Roasted peppers salad II is a low-calorie dish that is rich in vitamin C and other essential nutrients. It is a healthy and delicious option for a light meal or side dish.
Summary
Roasted peppers salad II is a simple and flavorful dish that is perfect for a light and healthy meal. With its vibrant colors and delicious flavors, it is sure to become a favorite in your recipe collection.
How did I get this recipe?
The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was browsing through an old cookbook that I had inherited from my own grandmother. As I turned the yellowed pages, my eyes landed on a recipe for Roasted Peppers Salad II. The vibrant colors and fresh ingredients called out to me, and I knew I had to give it a try.
I remember the excitement I felt as I gathered the ingredients and set to work in the kitchen. The recipe called for red and yellow bell peppers, garlic, olive oil, balsamic vinegar, fresh basil, salt, and pepper. Simple enough, I thought to myself, as I chopped the peppers into thick slices and minced the garlic.
As I roasted the peppers in the oven, their sweet aroma filled the kitchen, and I couldn't help but feel a sense of accomplishment. The peppers emerged from the oven charred and tender, their skins blistered and caramelized. I let them cool before peeling off the skins and cutting them into bite-sized pieces.
Next, I prepared the dressing by whisking together the olive oil, balsamic vinegar, minced garlic, salt, and pepper. The dressing was fragrant and tangy, a perfect complement to the smoky sweetness of the roasted peppers.
I tossed the peppers in the dressing, making sure each piece was coated evenly. Finally, I sprinkled the salad with fresh basil leaves, torn into small pieces. The bright green basil added a pop of color and freshness to the dish, and I knew it was ready to be served.
I set the salad on the table, surrounded by crusty bread and a bottle of chilled white wine. As my family gathered around, I watched with pride as they took their first bites. The flavors of the roasted peppers, tangy balsamic, and aromatic basil melded together in perfect harmony, creating a dish that was both simple and sophisticated.
As we ate, my family showered me with compliments, praising the dish as one of the best I had ever made. I smiled and thanked them, but deep down, I knew that the true credit belonged to the recipe itself. It was a gem that I had stumbled upon by chance, a hidden treasure waiting to be discovered.
Over the years, I have made Roasted Peppers Salad II countless times, each time tweaking the recipe slightly to suit my tastes. Sometimes I add a touch of honey to the dressing for a hint of sweetness, or sprinkle the salad with crumbled feta cheese for a creamy contrast. No matter how I choose to prepare it, the dish never fails to impress.
I often think back to that day in the kitchen, when I first came across the recipe that would become a staple in my culinary repertoire. It reminds me of the joy and satisfaction that cooking can bring, and the power of a simple dish to bring people together.
As I look back on the memories and moments shared over a plate of Roasted Peppers Salad II, I am grateful for the recipe that sparked my passion for cooking and brought so much happiness to my family. It is a reminder of the beauty and simplicity of good food, and the memories that it can create.