Roasted Red Bell Pepper Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 cup extra-virgin olive oil
- 2 teaspoons dried oregano
- 1/4 cup chopped fresh italian parsley
- 1/4 cup drained capers
- 2 garlic cloves, minced
- Carbohydrate 6 g(2%)
- Fat 7 g(11%)
- Fiber 2 g(9%)
- Protein 1 g(2%)
- Saturated Fat 1 g(5%)
- Sodium 88 mg(4%)
- Calories 91
Preparation Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips. Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.
Preparation Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips. Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.
