Roast pepper salad

Roasted pepper salad is great for this time of year when summer changes in the fall and peppers are perfect in the season. And I bet you will love this great salad with colorful roasted peppers, green onions, garlic, olives, fresh basil, feta and a lemon -like dressing!

Pin the roasted pepper salad to try it later!

This new recipe for Roast pepper salad Will be perfect for the season we are going now, when peppers are at their best and you don’t mind turning on the oven for a few minutes. And when I worked with my niece Kara on this salad, we loved this colorful combination that was full of great flavors.

And although it is true that peppers are extra good in late summer or fall when they are in the season, you can get good peppers in the supermarket for most of the year, and I think this salad will be a hit when you make it.

And I confess that this salad is partly due to the purchase of one of those six -packs of various colors of peppers that you get at Costco, and when I stared at me two red peppers and two yellow peppers, I wondered what I could make of it!

This new salad is also inspired by a similar salad with Garbanzo beans that is back in the archives. In addition to using beans, I also made other changes to lower the salad in carbohydrates and tastier; I hope you will like to try it!

What ingredients do you need?

(This is just a list of ingredients; scroll down for a fully printable recipe. Or if you Spring to recipe Link at the top of the page, it takes you directly to the full recipe with ingredient amounts.)

Red bell pepper
yellow pepper
Green onions
olive oil
Chopped garlic (affiliated link)
Blicked black olives
Feta cheese
Chopped fresh basil (or see tones about other herbs)
Red wine vinegar (affiliated link)
freshly squeezed lemon juice; I used my Frisenbreens Lemon juice
Spike -herbs (affiliated link)
Salt and fresh black pepper to taste

Can you use fresh garlic for this roasted pepper salad?

Fresh garlic burns easier than Chopped garlic (Affiliate link) That is in a pot. That’s because fresh garlic has more allicine That breaks and is more likely to burn when it is heated. Dressed garlic from a pot always contains a kind of acid ingredient as a preservative, which makes it less likely to burn. I did not try this recipe with chopped fresh garlic, but if you choose to use it, I would keep a close eye on the peppers and perhaps use a slightly lower roasting temperature.

Can you use other colors of peppers for this salad?

I used two colors of peppers because I had left it from a large bag of peppers. But you can make this salad with just one color of pepper. And if you like the more assertive taste of roasted green pepper, you could use some of it, making the salad less expensive to make.

What other fresh herbs can you use for the roasted pepper salad?

At the moment I grow basil on my patio and we loved the chopped fresh basil in this salad. But I do think that this is a saladorecept all year round, and if you make it if you don’t have a fresh basil, I would recommend using chopped parsley, an herb that is always in the supermarket.

How low in carbohydrates is this roasted pepper salad?

This tasty colorful salad has only 7.2 net carbohydrates and 5 grams of protein per portion.

How to make the roasted pepper salad:

(This is just a summary of the steps for the recipe; scroll down for a fully printable recipe. Or if you have the Spring to recipe Link at the top of the page, it takes you directly to the full recipe.)

Preheat the oven to 400F/200C.
Remove seeds and stems from peppers and cut peppers into about an inch square.
Put chopped peppers in a bowl and throw well with olive oil and garlic.
Place pieces up the skin of the skin, arrange peppers on the baking sheet.
Roast peppers for about 20 minutes, or until they are soft.
While paprikas roast, cut green onions, cut olives and cut into two and chop fresh basil.
Crumble feta and measure a cup.
Beat ingredients together to make the dressing.
When peppers are ready to roast, put them in a bowl. Throw peppers with dressing and then add green onions, olives and basil and throw again.
Gently stir the crumbled feta and season with salt and fresh black pepper.
Serve roasted pepper salad immediately or let cool for a few hours.
The salad was great when he had been in the fridge at night, but you may not have left!

Make it a low -carbohydrate meal:

The roasted pepper salad would be great for a meal with one of these low -carbohydrate main dishes:

Do you want more salads with feta cheese?

If you are a fan of feta cheese like me, you might want to watch great salads with feta cheese.

Ingredients

2 red pepper (see comments)
2 yellow pepper (see comments)
1/2 cup cut green onion
2 t olive oil
1 t chopped garlic from a pot
1 cup of crumbled feta
A 6 oz can black olives
1/2 cup of chopped fresh basil (or more)
Salt and fresh ground black pepper to taste
Dressing ingredients:
2 t olive oil
1 t red wine vinegar
2 teaspoon. freshly pressed lemon juice (see nuts)
1/2 teaspoon. Spike -herbs (see nuts)

Instructions

Preheat the oven to 400F/200C.
Remove seeds and stems from the peppers and then chop the red pepper and yellow pepper in pieces about an inch square.
Put chopped peppers in a bowl and throw with 2 t olive oil and 1 t chopped garlic from a pot. The garlic tends to stay on the peppers, so stir enough that the garlic is well distributed
Place the chopped peppers skin upwards, arrange them in a single layer on a baking sheet.
Roast the peppers for about 20 minutes, or until they are soft but not too soft. (If you prefer the peppers to stay somewhat crispy, I would start checking after ten minutes and cook until they are your desired level of softness.)
While the peppers roast, cut the green onions, let olives and cut them in two and chop the fresh basil.
I prefer a block of feta, which stays in the fridge for longer. Crumble feta and measure a cup.
Beat olive oil, red wine vinegar, fresh lemon juice and spike herbs together to make the dressing.
When peppers are roasted as desired, put them in a bowl. Throw peppers with dressing, then add green onions, olives and chopped basil and throw again.
Gently stir in the crumbled feta and season to taste with salt and fresh black pepper. (The feta is salt, so we didn’t use much salt.)
Serve roasted pepper salad immediately or let cool for a few hours.
This salad was great when he had been in the fridge at night, but you may not have left!

Notes

You can use any color peppers that you prefer or have at hand. You can certainly use more chopped basil if you have had enough.

I used my Frisenbreens lemon juice for this recipe. Use an All-Purph herb mix if you don’t have Spike herbs.

This recipe was made by Kalyn and Kara, inspired by an abundance of colorful peppers and an older salad in the archives with Garbanzo beans.

Nutritional information

Yield

Sanctuary

Amount per portion

Calorie 207Totally fat 18 gSaturated fat 5.4GTransvet 0GUnsatisfied fat 11.4GCholesterol 22 mgSodium 665 mgCarbohydrate 9.4GFiber 2.2GSugar 3.9GEgg white 5g

Nutrition information is automatically calculated by the recipe plug-in that I use. I am not a nutritionist and I cannot guarantee 100% accuracy, because many variables affect those calculations.

Square image of roasted pepper salad in Kom.

Low-carbohydrate diet / low glycemic diet / South data suggestions in South Beach:
This salad with peppers, olives, green onions and feta is great for low -carbohydrate diets, and probably even for keto for most people. The recipe is a bit of fat for the original South Beach diet, but you can probably make a fairly good version of this salad with less feta and maybe use a little less oil to roast the bell pepper.

Find more recipes such as this:
Use salad recipes to find more salads such as these. Use the nutrition type index to find recipes that are suitable for a specific eating plan. Maybe you also want to follow Kalyn’s kitchen On Pinterest” On Facebook” On Instagram” About the truthor On YouTube To see all the good recipes that I share there.

Pinterest image of roasted pepper salad in Kom.