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Oven Roasted Red Peppers Salad

Updated on March 9, 2015
This would be the best possible ingredient for the oven roasted red peppers salad recipe
This would be the best possible ingredient for the oven roasted red peppers salad recipe | Source

Every September when Hungarian red peppers are at their peak season my girls and I hit the kitchen and make oven roasted red peppers. A divine scent fills the house and great number of nicely packed portions end up being stored in deep freezer for our family to enjoy throughout the year.

Although roasted peppers make delicious side dish, in our house we all like the salad version best and it goes so well with some fresh garlic sprinkled all over it. Here you will learn how to roast red peppers in the oven and how to make the salad yourself.

Let's go!





Cook Time

  • Prep time: 15 min
  • Cook time: 15 min
  • Ready in: 30 min
  • Yields: Serves two people one medium bowl of salad

Ingredients

  • 10 red peppers (as thick as possible)
  • 2 cloves of fresh garlic
  • salt
  • pepper
  • olive oil
  • balsamic vinegar (optional)

Instructions

  1. Preheat oven to 450 degrees F (230 degrees C)
  2. Wash peppers and wipe them with paper towel
  3. Cover baking sheet with parchment paper
  4. Lay peppers on the paper and put them in the oven (don't cut them!)
  5. Roast for 15 minutes, turning sides as black spots start showing
  6. Peppers are done when they get wrinkled and their skin gets black spots
  7. Move peppers to a bowl or a pot and leave them well covered
  8. When peppers are cooled peel them and remove stems and seeds
  9. Season with olive oil, vinegar, fresh garlic, salt and pepper

My favorite tool

Source
ZYLISS Silicone Tongs
ZYLISS Silicone Tongs

Tongs are just great for dealing with fragile peppers while roasting. I love tongs with silicone tips because those can't scratch sensitive dishes and they are heat resistant at the same time.

 
Source

Roasted peppers all year long

Roasted red peppers can be stored in deep freezer for months. In that case you don't have to peel them or remove stems and seeds before freezing.You have nothing to do in fact.

Peel comes off so much easier after unfreezing and your salad is done really quickly.

The peppers juice is a treasure

Roasted peppers have a delicious juice. Make sure you save it for your future dish as well.

Source

Parchment paper is a must

In spite of other methods of roasting peppers like grill or broiler, I always use my oven since it is by far the easiest and the cleanest way due to the parchment paper I put on my baking sheet. Parchment paper is a must.

No sticky stains after you're done

Parchment Specialty Paper 24 lbs 8-1/2 x 11 - 100/Box, Ivory
Parchment Specialty Paper 24 lbs 8-1/2 x 11 - 100/Box, Ivory

Make sure you put parchment paper over baking sheet. Peppers may be dripping their juice during roasting and parchment paper is the best way to avoid those sticky stains.

 

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    • Tamara14 profile image
      Author

      Tamara Kajari 2 years ago from Zagreb, Croatia, Europe

      Same here you know :) I get all crazy with roasting when the fall comes and the farmer's market is packed with them and then after I deep freeze them for some future dishes I tend to forget to include them in my meal planning. Thank you for your visit.

    • teaches12345 profile image

      Dianna Mendez 2 years ago

      Roasted red peppers is a flavor that I enjoy in a salad and in almost any dish. I used to eat them more often and have gotten away from it. You reminded me of how much I need to do this again. Thank you.

    • Tamara14 profile image
      Author

      Tamara Kajari 2 years ago from Zagreb, Croatia, Europe

      Yeah, how about that size Brenda! :) And our entire building smells so nice these days since many neighbour ladies are preparing their veggies for the winter. I've frozen a few salads and am about to hit the farmer's market for Some more red devils :) Thanks for stopping by.

    • TreasuresBrenda profile image

      Treasures By Brenda 2 years ago from Canada

      I agree with Cinstress, that's a big red pepper! Great idea to preserve them fresh from the farmer's fields.

    • cinstress profile image

      cinstress 3 years ago

      wow, that's a big pepper! sounds yummy and healthy