Roasted Pepper Salad is a colorful side dish that requires only a few ingredients to prepare it. This simple and awesome salad is usually served before meals as a starter dish and can be an excellent addition to grilled meats or sea food. In addition, this salad can be combined with cucumbers and cheese to give it a more exciting touch of taste.
As far as the nutritive value of pepper is concerned, we all know that peppers are high in vitamin C but to your surprise the pepper will amazingly retain their nutritive value even after being roasted.
Preparation Time: 45 minutes
Broiling Time: 15 minutes
Serving Size: 4-5 persons
Utensils: Tongs, Porcelain Bowl, 1 Plastic Bag, Salad Serving Platter, Salad Serving Spoon
- 2 Bell Peppers (Red)
- 2 Bell Peppers (Green)
- 2 Bell Peppers (Yellow)
- 1 tablespoon Olive Oil
- ¼ cup crushed Garlic
- Salt (To Taste)
- Grounded Black Pepper (To Taste)
- ½ cup Basil Leaves(Fresh and finally washed)
Heat the oven to high broil. In the meantime, prepare the peppers by putting a little olive oil on them. Now when the oven is properly heated, put the peppers on the oven strand and let them roast till all the skin gets a little wrinkled. During this time, keep on turning the peppers with the help of tongs.
Once the entire skin gets wrinkled, take them out of the oven and let them cool down by putting them in a porcelain bowl covered with a plastic bag.
After they are cooled down, cut them into two halves and core them. Now gently cut them into elongated slices.
Now add olive oil, crushed garlic, salt and grounded black pepper with them and mix well. Your roasted pepper salad is ready!
Take it out on a platter and serve by garnishing with basil leaves.