Roasted Pepper Salad

I usually make roasted pepper salad when I find colorful bell peppers at a good price or when I need a quick side dish for steak or a cold meal. I have always found it easiest to roast the peppers on a stovetop rather than directly over the flame and let them steam covered to make peeling easier. The sauce made with apple cider vinegar, honey, and sugar keeps the peppers tender and slightly sweet and tangy, and if you let them marinate, they taste even better after a day.

Quick Info

Total Time: 1 hour and 20 minutes (including cooling and marinating)
Servings: 6
Difficulty: Easy

Ingredients

1 kg colorful bell peppers (red, yellow, orange)
300 ml water
150 ml apple cider vinegar with honey (or plain if you don't have it)
2 tablespoons honey
3 tablespoons sugar
salt (about 1 teaspoon)
freshly ground black pepper

Preparation Method

1. Wash and dry the peppers. Roast them directly on the hot stovetop, turning them with a spatula or tongs, until the skin is charred on all sides. If you don't have a stovetop, a grill pan or oven works too, but I find they turn out best on the stovetop.
2. As you remove them, place them in a deep bowl and cover with a lid or plastic wrap. Let them steam for 10-15 minutes; this makes the skin easier to peel.
3. Peel each pepper, doing this over a bowl to catch the juices. Do not wash them under running water; just gently wipe off the skin with your hands. Keep the stems intact without cutting or removing the seeds at this stage.
4. Meanwhile, mix the water, vinegar, honey, and sugar in a separate bowl until dissolved. Season with salt and pepper to taste. The sauce should be balanced, sweet-tangy-salty.
5. Place the peeled peppers with their stems in a glass or ceramic dish. Pour the sauce over them, ensuring they are well covered. If the peppers are larger, stack them on top of each other, but try to keep them submerged in the liquid.
6. Let them chill or sit at room temperature for at least an hour before serving, but if you have time, it's better to leave them for a few hours or even overnight in the fridge. The flavors develop better, and the peppers absorb more of the sauce.
7. When serving, you can sprinkle a bit of freshly ground pepper on top or, if you like, some finely chopped parsley.

Why I Make This Recipe Often

It's easy to prepare, the ingredients are accessible, and the result keeps well for several days in the fridge. Roasted pepper salad pairs well with any meat dish or as part of a summer meal, and leftovers are great in sandwiches. The sweet-tangy flavor is balanced and doesn't become bland after sitting in the fridge.

Tips and Variations

Tips

- For easy peeling, steam the peppers covered for at least 10 minutes after roasting.
- Use gloves if you know that bell pepper skin irritates you while peeling.
- Don't discard the juices left from the peppers while peeling; pour them over the peppers in the bowl for added flavor.
- Don't wash them under water after peeling, as they will lose some flavor.

Substitutions

- The apple cider vinegar with honey can be replaced with white or red wine vinegar, but adjust to taste (it may be more acidic).
- Instead of honey, you can use brown sugar or agave syrup, but the final taste will be slightly different.
- If you don't have colorful bell peppers, you can also use kapia peppers or sweet bell peppers (the result will be just as good, only the color will differ slightly).

Variations

- For a different flavor, you can add 2-3 thinly sliced garlic cloves to the marinade sauce.
- For a Mediterranean touch, add a few fresh basil leaves or oregano to the sauce.
- Some people drizzle a little olive oil on top when serving.

Serving Ideas

- As a side dish with pork, chicken, or fish.
- On bruschetta, topped with fresh cheese.
- In cold sandwiches or as a topping for burgers.
- As part of a platter with cold cuts, cheeses, and seasonal vegetables.

Frequently Asked Questions

1. Can I roast the peppers in the oven?
Yes, you can place them on a baking sheet lined with parchment paper and roast them at 220°C, turning them on all sides until they soften and the skin blackens. They won't have that stovetop flavor, but they turn out fine if you need to make a large batch at once.

2. How long can I keep roasted pepper salad in the fridge?
The salad keeps well for 4-5 days in the fridge, covered. The flavor actually intensifies after 1-2 days.

3. If I don't have honey, can I omit it or substitute it?
Yes, you can make it without honey, but it will lack that slightly floral note. Compensate with a little extra sugar or, if you want, a bit of maple syrup.

4. Can I use hot peppers instead of bell peppers?
You can add 1-2 roasted hot peppers for a more intense flavor, but don't replace all the bell peppers, as the salad will become too spicy.

5. Do I have to keep the stems?
No, but it's easier to remove the peppers from the sauce, and they look better when presented.

Nutritional Values (estimated per serving, from 6)

Calories: 70 kcal
Protein: 1 g
Carbohydrates: 15 g
Sugars: 13 g
Fat: 0.2 g
Fiber: 2 g

The nutritional base comes from the peppers, while the rest comes from the honey and sugar in the sauce. It's a light salad, low in fat and without complicated ingredients.

Storage and Reheating

The salad keeps best in the fridge in a sealed container. If the sauce reduces, you can add a bit of cold water before serving. It is not reheated; it is served cold or at room temperature. If you want to take it to go, transfer the peppers with a bit of sauce into a jar with a lid.

 Ingredients: 1 kg of colored bell peppers 300 ml of water 150 ml of apple cider vinegar with honey 2 tablespoons of honey 3 tablespoons of sugar salt and pepper to taste

 Tags:  roasted peppers