Mediterranean Roasted Tri Color Bell Pepper Salad Recipes

THREE PEPPER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
• In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

TRI-PEPPER SALAD

Steps:

• In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

MEDITERRANEAN MIXED PEPPER SALAD

Steps:

• Broil the pepper halves for about 5 minutes, until the skin has blistered and blackened.
• Pop them into a plastic bag, seal and leave for 5 minutes.
• Meanwhile, heat 1 tablespoon of the olive oil in a frying pan and fry the onion for about 5-6 minutes, until softened and translucent.
• Remove from the heat and reserve.
• Take the peppers out of the bag and peel off the skins.
• Discard the pepper skins and slice each pepper half into fairly thin strips.
• Place the peppers, cooked onions, and any oil from the pan in a bowl.
• Add the crushed garlic, pepper, salt; pour in the remaining 1 tablespoon olive oil, add a generous squeeze of lemon juice and season to taste.
• Mix well, cover and marinate for 2-3 hours, stirring the mixture once or twice.
• Just before serving, garnish the pepper salad with chopped fresh parsley.

MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD

Steps:

• BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
• Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
• In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
• Fry for approximately 5-6 minutes until softened and translucent.
• Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
• Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
• Discard the skins and slice the peppers into thin strips.
• Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
• Add the crushed garlic and pour on the remaining olive oil.
• Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
• Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
• Finally, garnish the pepper salad with fresh chopped Italian parsley.
• Serve at room temperature and with crusty bread.
• Servings are estimated as a salad.