Roasted Pepper Salad
Make this easy roasted pepper salad with oven-charred peppers, lemony garlic oil, and creamy feta. Great in pasta, sandwiches, or with crusty bread.
Ingredients
- 3-4 red bell peppers
- 2 tbsp olive oil
- 1-2 cloves garlic, thinly sliced
- 1 tbsp fresh lemon juice
- Salt, to taste
- Black pepper, to taste
- Pinch of sugar (optional)
Instructions
- Preheat the oven to 220°C (430°F).
- Place whole bell peppers on a baking tray—no oil, no cutting. Roast for 30–45 minutes, flipping if needed, until the peppers are soft and the skins look blackened and wrinkly in places.
- Right after roasting, either cover the tray with foil or transfer the peppers to a bowl and cover it with plastic wrap or a lid. Let them sit for at least 15 minutes, or until completely cool.
- Peel off the skins, remove the seeds, and slice the peppers into strips.
- Place the sliced garlic in a small bowl with the olive oil. Microwave for about 30 seconds, just until the garlic becomes fragrant but doesn’t brown.
- Add lemon juice, salt, pepper, and a pinch of sugar. Stir, then pour the dressing over the peppers.
- Toss gently and serve, or refrigerate and let the flavors develop.
