Roasted Pepper and Onion Salad with Blue Cheese

Roasted Pepper and Onion Salad with Blue Cheese
Roasted Pepper and Onion Salad with Blue Cheese
Add Sherry vinegar right to the baking dish to turn the juices from the roasted vegetables into a simple, vibrant vinaigrette.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
Salad Cheese Onion Side Roast Vegetarian Quick & Easy Low Cal Blue Cheese Bell Pepper Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/4 cup extra-virgin olive oil
  • kosher salt, freshly ground pepper
  • 6 garlic cloves

Preparation Preheat oven to 450°F. Combine first 4 ingredients in a shallow 2-quart baking dish; toss to coat. Season with salt and pepper. Roast vegetables, stirring occasionally, until onions are caramelized and softened, about 40 minutes. Stir in 1 tablespoon Sherry vinegar. Season to taste with salt, pepper, and more vinegar, if desired. Arrange frisée on plates, dividing evenly. Spoon vegetables over frisée. Drizzle juices in baking dish over. Top with cheese, if desired. Per serving: 190 calories, 15 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit

Preparation Preheat oven to 450°F. Combine first 4 ingredients in a shallow 2-quart baking dish; toss to coat. Season with salt and pepper. Roast vegetables, stirring occasionally, until onions are caramelized and softened, about 40 minutes. Stir in 1 tablespoon Sherry vinegar. Season to taste with salt, pepper, and more vinegar, if desired. Arrange frisée on plates, dividing evenly. Spoon vegetables over frisée. Drizzle juices in baking dish over. Top with cheese, if desired. Per serving: 190 calories, 15 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit

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