Roasted Bell Pepper Salad with Pine Nuts
Roasted Bell Pepper Salad with Pine Nuts is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 400°F.
Place all bell peppers in large bowl.
Pour 6 tablespoons oil over peppers; toss to coat.
Place peppers, cut side down, on 2 large rimmed baking sheets.
Sprinkle with salt.
Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes.
Cool slightly; peel, if desired.
Cut peppers into 1/4-inch-wide strips.
Transfer to large bowl; add accumulated juices from baking sheets.
Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently.
Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices.
Transfer peppers to platter.
Season with salt, pepper and more vinegar, if desired.
Toss gently; sprinkle with pine nuts.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.