Make a salad using three colors of sweet peppers - red, yellow and green. After roasting and peeling, simply slice peppers into strips and dress with olive oil and vinegar. Prepare this ahead of time to accompany steak or roasted chicken at your next barbecue.
This pepper salad is a typical Spanish dish, eaten in many regions, but particularly in central and southern Spain, where the summers are longer and quite hot. Although this is considered a primer plato or "first course", serve it to accompany a roast or any barbecued meat, or as a tapa.
Fresh peppers are available year round in most areas, but when they are in season during the summer, take advantage of the taste and price. Roasted peppers freeze well, and it does not take much more time to roast a dozen peppers than it does to roast and peel three. So, roast, peel and freeze extras in a plastic freezer bag, then thaw, slice and dress them the day you will serve them.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: 6-8 Servings
- 2 large red bell pepper
- 2 large yellow bell pepper
- 2 large green bell pepper
- 1/2 cup extra virgin olive oil
- 2-4 Tbsp red wine or sherry vinegar
- 1/2 tsp ground cumin
- salt and pepper to taste
Tip: Although peppers are easy to roast on the barbecue grill, we prefer to roast them in the oven for this recipe, because the heat is more even and easier to control than the grill.
Heat oven to 360F (180C) degrees.
Rinse all peppers and pat dry. Brush all peppers with some of the olive oil and place in a roasting pan or broiler pan. Sprinkle salt on peppers.
When oven has reached 360 degrees, place pan with peppers on rack in the center of oven for 45-50 minutes. Using tongs, turn over after approximately 25 minutes, and continue to roast for another 25 minutes.
Remove from oven and carefully place peppers in a heavy paper bag, rolling the top shut, or cover pan with aluminum foil. Allow to cool for 15 or 20 minutes.
Once peppers are cool enough to handle, rub skin off and discard. Remove stems, seeds and membranes. Cut into long strips and place in a large bowl.
Prepare the simple oil and vinegar dressing. Mix rest of olive oil, vinegar and cumin together. Mix in salt and pepper to taste. Peppers will have released juices while cooling, so mix those into the dressing, too. Pour over roasted peppers and serve. Accompany salad with slices of bread, such as a rustic baguette.
To store, place peppers in a glass or ceramic dish or bowl, cover tightly and refrigerate.
- Basil - Use fresh basil leaves instead of ground cumin. Remove leaves from stems, as they can be woody. Finely chop and mix into dressing.
- Garlic - Finely chop 1 clove of garlic and mix into dressing, instead of the cumin.