I’m a little obsessed with roasted peppers and knowing that, I’ve tried not to post too much about them, but then I realized that I might be over-compensating and not posting enough about roasted peppers. After all, they are amazingly delicious and versatile.
This is a great make-ahead recipe for when you’re making lots of dishes. Make it the day before and just leave it in Tupperware, in the fridge, until ready to serve. It can be served as a salad, relish, or a bruschetta. For relishes and bruschetta, I tend to cut the strips thinner.
Roasted Red Pepper and Onion Salad, Relish, or Bruschetta
~makes 6 cups
- 5 large red bell peppers
- 1 large (1 lb) onion
- 1/4 cup capers, drained and rinsed
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1/2 tablespoon whole grain mustard
- kosher salt and pepper
Instructions –
1. Cut onion into 1/2″to 3/4″ thick rings. Place on a cookie sheet covered with aluminum foil. Broil on the top rack until softened, about 3 minutes on each side. You don’t want them to brown too much. Set aside and allow to cool.
2. Fire roast the peppers (instructions here). Peel and cut into roughly 1/2″ to 3/4″ thick strips.
3. Cut the onion circles in half. Discard any dry outer rings and separate the them. In a large bowl, toss together onions, roasted pepper strips, and capers.
4. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, and mustard. Toss together with peppers and onions. Season with salt and pepper, and refrigerate overnight.
Agreed. I love roasted bell peppers. It’s a simple recipe that can be made in advance. The addition of the capers is awesome in the bruschetta.
I like!!
You’ve made this so versatile, we’re big pepper fans here, can’t wait to try..
thanks Jessica