This Roasted Pepper Salad is so beautiful and so simple to prepare. Cut up some peppers, grill them slightly and drizzle them with a slightly sweet dressing. This salad is my idea of a perfect spring side dish.
I am so beyond tired as I type this that I can barely see straight. We were on the East Coast this weekend and air travel is not what it used to be. It is a long story. One that I would like to move on from. Anyway, this post is going to be quick, and this recipe is the perfect recipe for a quick post. This pepper salad is so beautiful and so simple to prepare. Cut up some peppers, grill them slightly and drizzle them with a slightly sweet dressing. Add crumbled goat or blue cheese and some torn basil. This salad is my idea of a perfect spring side dish.
Ingredients
- 3 peppers (I like red and yellow)
- cooking spray
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1/2 cup crumbled blue cheese (or goat cheese)
- 1/2 cup fresh basil leaves
- salt and pepper
How To Make – The Steps
Step 1: Whisk together the balsamic vinegar, brown sugar, salt, and pepper. I like to dissolve the sugar before I add the olive oil.
Step 2: Whisk in the olive oil. This can be made a few days ahead of time and kept in the fridge.
Step 3: Quarter the peppers. Spray them with cooking spray.
Step 4: Grill the peppers on a preheated MED-HIGH grill. Cook for about 5 minutes on each side with the lid closed.
Step 5: Drizzle with the dressing. Add crumbled blue cheese and torn basil leaves.
Step 6: Season with salt and pepper.
What To Serve With Grilled Pepper Salad
Grilled chicken or fish: I made my salad with grilled chicken, though fish would also be a great protein option. The light and fresh flavors of the salad would blend nicely with the smokiness of the grilled meat.
Steak: The richness of a grilled steak would balance out the tangy vinaigrette.
Pasta: A tomato-based sauce would pair well with the vinaigrette in this salad so don’t hesitate combining a pasta dish with these grilled peppers.
Sandwiches: The light and fresh flavors of the salad would go well with a grilled cheese, turkey, or roast beef sandwich featuring ciabatta buns.
Grilled vegetables: This might seem like veggie overkill but if you want to avoid meat, serve this salad with other grilled vegetables, such as zucchini, eggplant, or portobello mushrooms. The grilled flavors of the vegetables complement the smoky flavors of the peppers, and the tangy vinaigrette brings everything together.
Any suggestions for what to do with leftovers?
Leftovers would make a great pasta salad or a nice vegetarian sandwich.
How To Store Grilled Pepper Salad
Let the peppers cool completely. Ideally, you will have only poured the dressing on those peppers you intended to eat that day. So, when storing them, you will have your peppers in an airtight container and the dressing in a separate container. The peppers should keep for 3 days in the fridge, while the dressing can last much longer. You can eat this cold or reheat the peppers in the oven and then apply the dressing.
Roasted Pepper Salad
Ingredients Â
- 3 peppers I like red and yellow
- cooking spray
- 3 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon brown sugar
- 1/2 cup crumbled blue cheese or goat cheese
- 1/2 cup fresh basil leaves
- salt and pepper
InstructionsÂ
- Whisk together the balsamic vinegar, brown sugar, salt and pepper. I like to dissolve the sugar before I add the olive oil.
- Whisk in the olive oil. This can be made a few days ahead of time and kept in the fridge.
- Quarter the peppers. Spray them with cooking spray.
- Grill the peppers on a preheated medium high grill. Cook about 5 minutes on each side with the lid closed.
- Drizzle with the dressing. Add crumbled blue cheese and torn basil leaves.
- Season with salt and pepper.
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