Salad of roasted bellpeppers
Salad of Roasted Bell Peppers Recipe from Romania | Oil, Vinegar, Salt
Introduction
Roasted bell peppers are a versatile and delicious ingredient that can be used in a variety of dishes, including salads. This recipe for Salad of Roasted Bell Peppers is a simple and flavorful way to enjoy this colorful vegetable.
History
The tradition of roasting bell peppers dates back centuries, with origins in Mediterranean cuisine. Roasting peppers brings out their natural sweetness and adds a smoky flavor to dishes. This salad recipe is a modern twist on a classic technique.
Ingredients
- 6 large bell peppers
- 2-3 tbsp oil
- 1 tbsp vinegar
- salt
How to prepare
- Prepare the recipe exactly as the Roasted Peppers Salad I.
Variations
- You can customize this salad by adding ingredients such as olives, feta cheese, or fresh herbs. You can also drizzle it with balsamic glaze or a lemon vinaigrette for added flavor.
Cooking Tips & Tricks
When roasting bell peppers, it's important to char the skin evenly to make it easier to peel. You can do this by placing the peppers directly over an open flame or under a broiler. Once the skin is charred, place the peppers in a bowl and cover with plastic wrap to steam, making it easier to remove the skin.
Serving Suggestions
This salad can be served as a side dish or as a light lunch. It pairs well with grilled chicken or fish.
Cooking Techniques
Roasting the bell peppers gives this salad a smoky flavor and tender texture. Be sure to char the skin evenly to make it easier to peel.
Ingredient Substitutions
You can use any color of bell peppers for this recipe, or mix and match for a colorful salad. You can also use different types of vinegar, such as balsamic or red wine vinegar.
Make Ahead Tips
You can roast the bell peppers ahead of time and store them in the refrigerator until you are ready to assemble the salad. This dish is best served at room temperature.
Presentation Ideas
Arrange the roasted bell peppers on a platter and drizzle with olive oil and vinegar for a simple and elegant presentation. You can also garnish with fresh herbs or a sprinkle of sea salt.
Pairing Recommendations
This Salad of Roasted Bell Peppers pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also goes well with a light beer or sparkling water.
Storage and Reheating Instructions
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, let the salad come to room temperature or enjoy it cold.
Nutrition Information
Calories per serving
Each serving of this Salad of Roasted Bell Peppers contains approximately 80 calories.
Carbohydrates
Each serving of this Salad of Roasted Bell Peppers contains approximately 10 grams of carbohydrates.
Fats
This salad is a low-fat dish, with only 2-3 grams of fat per serving.
Proteins
Bell peppers are a good source of vitamin C and fiber, but they are not a significant source of protein. Each serving of this salad contains approximately 1 gram of protein.
Vitamins and minerals
Bell peppers are rich in vitamins A and C, as well as potassium and folate. This salad is a nutritious way to enjoy these vitamins and minerals.
Alergens
This recipe is free of common allergens such as nuts, dairy, and gluten.
Summary
Overall, this Salad of Roasted Bell Peppers is a healthy and flavorful dish that is low in fat and calories, but high in vitamins and minerals.
Summary
This Salad of Roasted Bell Peppers is a simple and flavorful dish that showcases the natural sweetness of bell peppers. It is a healthy and nutritious option for a light meal or side dish. Enjoy the smoky flavor and vibrant colors of this delicious salad.
How did I get this recipe?
The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my friend Maria in her cozy little cottage in the countryside. Maria was known for her delicious and inventive dishes, so I knew I was in for a treat.
As soon as I walked into her kitchen, I was greeted by the mouth-watering aroma of roasted bell peppers. Maria was busy at the stove, turning the vibrant red peppers over an open flame. I watched in awe as she skillfully charred the skins, imparting a smoky flavor that I had never experienced before.
Curious, I asked Maria what she was making. She smiled and told me it was her famous salad of roasted bell peppers. She explained how the peppers were roasted to perfection, then peeled and marinated in a mixture of olive oil, balsamic vinegar, garlic, and herbs. The result was a colorful and flavorful dish that was a true celebration of summer.
I knew I had to learn how to make this salad for myself. Maria graciously shared her recipe with me, along with some tips and tricks to ensure that the peppers were perfectly roasted every time. I took notes as she walked me through the process, from selecting the freshest peppers to serving the salad in a beautiful serving dish.
Back home in my own kitchen, I gathered the ingredients and set to work. I carefully roasted the peppers over an open flame, turning them until the skins were charred and blistered. I then placed them in a covered bowl to steam, making it easier to peel off the skins.
Once the peppers had cooled, I peeled off the skins and removed the seeds and membranes. I sliced the peppers into strips and placed them in a bowl, drizzling them with olive oil, balsamic vinegar, minced garlic, and a sprinkle of fresh herbs. I let the salad marinate for a few hours, allowing the flavors to meld together.
When it was time to serve the salad, I arranged the roasted bell peppers on a platter, garnishing them with a sprinkle of fresh herbs and a drizzle of balsamic reduction. The colors of the peppers were vibrant and inviting, and the aroma was intoxicating.
As I took my first bite, I was transported back to Maria's kitchen, where I had first experienced this delicious dish. The peppers were tender and smoky, with a hint of sweetness from the balsamic vinegar. The garlic added a subtle kick, while the fresh herbs brightened up the flavors.
I knew that I had found a new favorite recipe, one that I would cherish and share with my family and friends. The salad of roasted bell peppers had become a staple at my table, a dish that never failed to impress and delight.
Over the years, I have made this salad countless times, always with the same sense of joy and wonder that I felt when I first learned the recipe from Maria. It has become a symbol of friendship and shared moments, a reminder of the power of food to bring people together and create lasting memories.
And so, every time I make this salad of roasted bell peppers, I think of Maria and our sunny afternoon in her kitchen. I am grateful for her generosity in sharing her recipe with me, and for the culinary adventure that it has sparked in my life. Cooking is not just about following a set of instructions, but about creating something special and meaningful to share with others. And this salad, with its rich flavors and vibrant colors, is a testament to that belief.