s

This easy to prepare Roasted Red Pepper Salad is always a crowd pleaser.  You will love the vibrant, fresh flavored Mediterranean ingredients. The peppers are the star of the recipe that includes toasted pine nuts and pitted Kalamata olives. A flavorful dressing of blended basil leaves, lemon zest, sea salt and extra virgin olive oil is drizzled over the top. There is flavor upon flavor; so delicious!

How to make Roasted Red Pepper Salad

Ingredients

• 4 medium red bell peppers
• 1 teaspoon extra-virgin olive oil
• 1 tablespoon capers, rinsed and drained
• ¼ cup pitted Kalamata olives
• ⅓ cup pine nuts
• ½ teaspoon red-wine vinegar
• 1 teaspoon lemon zest
• Coarse salt and ground pepper
• Fresh basil leaves, for serving

Directions

1. Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
2. Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil and pine nuts.

Storage

The salad is best if served while still slightly warm or at room temperature. At fridge temperature the flavors will be dulled by the cold. If you need to refrigerate it for a time, remove about 20 minutes before serving. Store any leftovers in the fridge in an airtight container for up to two days. However, the pine nuts lose their crispness.

Gluten-Free Adaptable Note