Roasted Sweet Pepper Salad

by Mugnaini on April 22, 2013 in Salads

Roasted Sweet Pepper Salad

Serves 6
Perimeter Burn or Pizza Oven Environment


  • 3 large red bell peppers
  • 2 tablespoons good quality balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/8 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt


To Char Peppers: Place red peppers onto sheet pan and set into oven during perimeter burn of oven startup. Blacken skin on peppers turning once or twice to evenly char. (Do not overcook peppers and dehydrate). Peppers should blackened on outside with a tender and juicy interior. Remove from oven, place into bowl and let rest uncovered until cool enough to touch. Once cool, remove peppers from bowl and slip the charred skin from peppers and remove seeds. Do not rinse with water.

Cut roasted peppers into strips and place in medium bowl. Combine remaining ingredients and stir to coat.

Allow peppers to marinate for one to two hours, or overnight, refrigerated.

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