Don’t you miss the times when all food was home-cooked from scratch? Aromatic tomato sauces made with ripe, hand-picked tomatoes, apple and cheese pies made with fresh dough, crusty bread, crunchy pickles and so many more. Today I’m celebrating the ol’ days with this refreshing, sweet smelling roasted pepper salad that is so popular in my family.
I have to admit that I chose the easy option one too many times by getting canned roasted peppers from the supermarket, but you know what? Homemade roasted peppers are so much better! Just like anything else homemade.
One of the main reasons I love this salad so much is because it’s so colourful! It’s a joy to cook it and I haven’t yet met a person who doesn’t like it 🙂 Plus, it goes well with literally anything!
Prep time: 3 min. Seriously!
Cook time: 1h45 min
- 8-10 colourful peppers (I recommend the red and yellow ones for an extra touch of flavour)
- 4 tbsp olive oil
- 1tbsp balsamic vinegar
- 1tsp lemon juice
- sea salt and oregano to season
- Turn on the oven to 180°C
- Wash the peppers, place them on a tray in the oven and let them roast for 40 min
- Take the tray out of the oven, sprinkle sea salt on top of the peppers and turn them on the other side. Place them in the oven and let them cook for 30-40 more min until they are roasted on both sides.
- Once they’re ready, remove the tray from the oven, sprinkle them with more sea salt and let them cool until you can peel them using your hands (approx 25 min)
- In the meanwhile, have your dressing ready. In a bowl, add the olive oil, lemon juice and balsamic vinegar, sprinkle some sea salt and oregano and mix. Put aside and let’s get back to the peppers.
- Once your peppers have cooled, peel them with your hands until you’re only left with the smoky flesh. Then, seed them and place all the flesh in the bowl over the dressing. Mix and serve with your favourite dish or add them to your salad for an extra touch of sweetness.
- Bell peppers are low in calories! So, even if you eat one full cup of them, you get just about 45 calories. Bonus: that one cup will give you more than your daily quota of Vitamin A and C!
- They contain plenty of vitamin C, which powers up your immune system and keeps skin youthful. The highest amount of Vitamin C in a bell pepper is concentrated in the red variety.
- Red bell peppers contain several phytochemicals and carotenoids, particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits.
- The capsaicin in bell peppers has multiple health benefits. Studies show that it reduces ‘bad’ cholesterol, controls diabetes, brings relief from pain and eases inflammation.
- If cooked for a short period on low heat, bell peppers retain most of their sweet, almost fruity flavor and flavonoid content, which is a powerful nutrient.