Side Dishes
Roasted Pepper Salad
- Details
- Category: Side Dishes
- Written by Chef Kosher
- 6 large green bell peppers
- 4 medium tomatoes, diced
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 2 cloves garlic, minced (optional)
- 1 teaspoon paprika
- Salt to taste
- Lettuce leaves
Directions
1. Preheat the oven to 450 degrees. Place the peppers on a foil-lined baking sheet; bake until skins are blackened on all sides, about 20 minutes. Remove from oven and place peppers in paper bag; seal and set aside at least 15 minutes. Peel off the skins, remove the stems and seeds, and cut into 1-inch pieces.
2. Combine peppers with remaining ingredients; mix thoroughly. Cover and refrigerate for 1 hour. Arrange lettuce leaves on serving platter and top with the salad. Serve 1 or 2 lettuce leaves with each serving of salad.