Roasted Pepper Salad

Roasted Pepper Salad – an easy five-ingredient recipe

This Roasted Pepper Salad is a very simple vegan recipe which showcases the rich, sweet taste of roasted peppers.   I think that sometimes less is more and that it is good to pick on one star ingredient and add a few others that really bring out its flavour. In this case, garlic, a citrus dressing and parsley transform the roasted peppers into a salad within minutes.

How I learned to love peppers

Making this recipe changed me from a pepper-hater to a pepper-lover in one bit. My previous experience of peppers had not been positive. When I was growing up, adding raw peppers to a green salad was a popular way of adding a bit of colour. It looked pretty but the taste of raw pepper did nothing for me. In fact it still doesn’t. My other early pepper-related experiences involved the stuffed peppers which were occasionally served for school lunches. And the less said about them, the better.

However, inspired by a delicious pepper pasta sauce that a friend cooked for me when I was a student, I realised that the key to pepper-eating bliss was to roast them! Roasting, either on a griddle, under a grill, in the oven or on a barbecue has a transformative effect on peppers. They become soft and savoury with a delicious smoky sweetness. All that is needed to transform them into a salad is a citrus dressing, a bit of garlic, parsley and some seasoning.

Roasted Pepper Salad

So why is this such a great salad?

Roasted Pepper Salad is one of my favourite salads – and not just for the taste! First off, it is very simple – only five ingredients including seasoning – and it is fool-proof to make (no fancy culinary skills required). Secondly, it is healthy. Roasting retains the flavour and nutritional value of the peppers and the calorie count is low (if you care about that sort of thing…). Finally, it is an extremely easy-going and versatile salad. You can make it a day or so in advance. It keeps in the fridge for several days. It can be served warm or at room temperature or cold. You can pimp it up with other ingredients – pine nuts for a bit of crunch, capers, olives, anchovies or some salty cheese such as feta are all good additions. Or you can just leave it simple. It is a fantastic side dish. I will also have it for lunch with just some crusty bread or maybe a green salad. It is such a great roasted pepper recipe!

In praise of winter salads…

I firmly believe that salads are not just for summer. In fact, I tend to crave them just as much when the weather is colder. The salads that I make during winter tend to have more robust ingredients but also have a really strong hit of flavour. I really want something fresh, healthy but with a zing of flavour when it is cold outside.

I make Roasted Pepper Salad throughout the year – it is a great accompaniment to a summer barbecue – but I probably make it most frequently in the winter. Other winter salads and side dishes that I love include Spiced Carrots with Honey and Lemon, Red Slaw, Thai Cucumber Salad, Raw Beetroot and Carrot Salad, Roasted Beetroot with Yogurt and Tahini and Aubergine with Soy and Honey.

Roasted Pepper Salad

Print
Roasted Pepper Salad

Roasted Pepper Salad

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: for 6 people 1x
  • Category: Salad
  • Cuisine: English

Description

This is a very simple vegan salad which showcases the rich, sweet taste of roasted peppers.


Scale

Ingredients

  • 6 red,orange or yellow peppers
  • 1 clove of garlic (crushed)
  • 1 tablespoon of olive oil
  • Juice from half a lemon
  • Salt and pepper
  • Small bunch of fresh parsley

Peppers


Instructions

  1. Cut the peppers in half lengthwise.  Remove the stalks and seeds.
  2. Place the pepper halves skin-side up on a grill pan covered in foil.
  3. Place the pan under a hot grill for around 10 minutes until the peppers are black and charred.
  4. Wrap the silver foil that you used to line the pan around the peppers and leave to cool.  The foil will form an envelope around the hot peppers and the steam that they give off will help to loosen their charred skins.
  5. When the peppers are cool enough to handle you should be able to peel off the charred skins.
  6. Roughly chop the skinned peppers and place in a bowl.
  7. Add the crushed garlic clove, olive oil and lemon juice to the peppers.  Season to taste with salt and pepper.
  8. Chop the fresh parsley and sprinkle over the peppers.

Roasted Pepper Salad


Notes

Good things to add to this salad include pinenuts, capers, olives, anchovies, salty cheese such as feta.

You can serve this salad hot, warm, room-temperature or cold.

You can make this salad a day ahead.  It will also keep in the fridge for several days.

Keywords: peppers, salad, vegan

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

1+

Feta Quiche with Roasted Peppers

Easy Feta Quiche with Roasted Peppers

Feta Quiche with Roasted Peppers is the perfect easy lunch or supper dish. The peppers are roasted to bring out their sweetness and combined with salty feta and anchovies which provide a big punch of flavour. If you are a vegetarian, or simply don’t like anchovies, salted capers are very good alternative.

I love roasted peppers! I roast my peppers by cutting them in half and putting them cut side down on a sheet of silver foil under a hot grill. Once the skin has blackened and charred, I wrap them up in the foil and leave them to cool. The steam from the hot peppers will loosen the skins making it easy to remove them. The process of roasting intensifies the flavour and sweetness of the peppers and adds an extra smoky taste dimension. I often use this method to produce a simple Roasted Pepper Salad but the it is also a great way of preparing peppers for use in other dishes.

So many peppers…

There are many types of sweet peppers available in stores and in farmers markets today. I particularly like the long, pointed Ramiro Peppers or Romano Peppers. These come in red, orange and yellow and are sweeter and, in my opinion, more flavoursome than the more common Bell Peppers. However, any type of pepper can be used in this recipe and any colour – red, orange or yellow. Just make sure you don’t use green peppers as they do not have the natural sweetness you need in this Feta Quiche.

….and so many quiches!

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. Some of my favourites from this blog include Asparagus Quiche (early summer on a plate), Caramelised Onion Tart (a classic), Carrot Tart (a successful experiment), Garlic Tart (double garlic, what’s not to like?) and Beetroot Tart (love it or hate it!).

Print

Feta Quiche with Roasted Peppers

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: Serves 68 1x
  • Category: Quiche
  • Method: Baking
  • Cuisine: English

Description

This Feta Quiche with Roasted Peppers and Anchovies is an easy lunch or supper recipe  which can be made in advance and served hot or cold.    You can use salted capers instead of anchovies if you are a vegetarian.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 4 red peppers
  • Salt and pepper
  • 1 tin anchovies or 1 tablespoon of capers
  • 100 g feta cheese
  • 100 ml double cream
  • 2 eggs

 

 


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line a 25 cm quiche or flan dish.   Bake for 15 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy and ensure that the base is crisp.
  4. Next prepare the peppers.  Cut them in half lengthwise.  Remove the stalks and seeds.   Place the pepper halves skin-side up on a grill pan covered in foil. 
  5. Place the pan under a hot grill for around 10 minutes until the peppers are black and charred.  Wrap the silver foil that you used to line the pan around the peppers and leave to cool.  The foil will form an envelope around the hot peppers and the steam that they give off will help to loosen their charred skins.
  6. When the peppers are cool enough to handle you should be able to peel off the charred skins.   
  7. Roughly chop the skinned peppers and scatter them over your pastry case. Finely chop the anchovies and crumble the feta cheese and add these to the pastry case as well.   If you are vegetarian, or just do not like anchovies,  capers are a good substitute. 
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Pour into the pastry case.  
  9. Place your quiche or flan dish in the oven and cook for 25 minutes.


Notes

  • This Feta Quiche can be served hot, warm or at room temperature.

Keywords: feta cheese, peppers, anchovies, quiche, tart

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

1+