Name: Roasted Bell Pepper Salad with Pine Nuts
Yield: Makes 24 servings
Ingredients: 6 large red bell peppers, halved, seeded; 6 large yellow bell peppers, halved, seeded; 6 large orange bell peppers, halved, seeded; 8 tablespoons extra-virgin olive oil; 3 tablespoons (or more) balsamic vinegar; 1/2 cup pine nuts, toasted

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Roasted Bell Pepper Salad with Pine NutsMark Thomas

Recipe information

Yield
Makes 24 servings

Ingredients

6 large red bell peppers, halved, seeded

6 large yellow bell peppers, halved, seeded

6 large orange bell peppers, halved, seeded

8 tablespoons extra-virgin olive oil

3 tablespoons (or more) balsamic vinegar

1/2 cup pine nuts, toasted

Preparation

Preheat 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.

TagsSalad Bell Pepper Vegetable Pine Nut Nut Side Lunch Dinner Vegan Vegetarian Dairy Free Gluten Free 5 Ingredients or Fewer Meal Prep Roast Bon Appétit

Recipe notes

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