Roasted Pepper Salad

Back to school, back to work, back to eating right and drinking little; back to basics. Fall marks a time of bounty. Harvest is just around the corner and many fruits and vegetables are going to be appearing. Unfortunately, our tomatoes are done but that means that the winter garden is going in soon. Crushing grapes for this year’s wine is also just around the corner, taking me completely by surprise.

This is also the last season for this project. A big final push is underway to bring you seasonal yumminess in a way that is understandable, repeatable and hopefully available in your area. I have several ideas on the list that have been carrying the “fall” or “holidays” note all year. I can’t wait and don’t have to any longer. So, brace yourself. Here comes the fall.

This recipe is a holdover from the summer, but can actually be made at any time of year. One of the wonderful things about bell peppers is their ability to be frozen. If you roast them and pack them in a little olive oil they will freeze for the winter. I suggest storing them in individual servings so you can defrost just the amount you need.

This is my take on a traditional dish from Provence.

Serves 4


  • 3-4 Red, Yellow and Orange Peppers (a variety is best)
  • 3-4 Garlic Cloves, minced
  • Small Bunch Basil, rough chopped
  • 1/2 Cup Kalamata Olives, pitted
  • Olive Oil
  • Lemon
  • Lemon Zest


  • Chef’s Knife
  • Mixing Bowls
  • Zester
  • Grill or Grill Pan
  1. Roast the peppers on a grill, grill pan or over an open flame, turning constantly to blacken the skin evenly.
  2. Let cool a little then peal the skin. It should come right off.
  3. De stem and de seed.
  4. Cut into lengthwise slivers.
  5. Put cut peppers into a small bowl and drizzle a good amount of olive oil. Salt and pepper and let sit to marinate for an hour or so. Less time if you can’t wait.
  6. Zest the lemon with a zester that gives you long, skinny threads. Don’t use a micro-planer.
  7. Combine the marinated peppers, garlic, olives and basil with a little more olive oil, a squeeze from the lemon and more salt and pepper.
  8. Divide onto 4 plates and garnish with the lemon zest.
This entry was posted in Salads.

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