Roasted Pepper Salad

This roasted pepper salad is so simple yet absolutely delicious! If you are looking for a change from a boring old green salad, give this recipe a try.

Course Side Dish

Cuisine Mediterranean

Prep Time 5

Cook Time 30

Servings

Calories 220kcal

Author Erika Burt & Danielle Coonerty

Ingredients

350 g mini capsicums (baby peppers)
1 French shallot (large)
2 tbsp extra virgin olive oil
½ tsp salt
½ tsp cracked black pepper
2 tsp sherry vinegar
30 g creamy feta cheese, crumbled
1 tsp mint leaves, finely chopped

Instructions

Preheat your oven to 200C/400F.
Peel and quarter the French shallot and seperate the layers into pieces.
In a large baking dish place the baby capsicums, French shallot, olive oil, salt and pepper. Toss to coat all the veggies in the oil and seasoning.
Place in the oven to roast for 15 minutes. Remove from the oven and stir.
Place back in the oven for 10-15 minutes, or until the peppers are coloured and have collapsed.
Add the sherry vinegar to the baking dish and stir to coat. Be careful as it may sizzle a little as the dish has just come out of the oven.
Leave to cool down. Then place the peppers in an airtight container in the fridge.
To serve, place the roasted peppers and all the liquid on a plate. Top with the feta and mint leaves.

Notes

See ‘Make it low carb’ tips section for low carb alternatives

NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.