Roasted pepper Salad with Pine Nuts

Ingredients for Roasted pepper Salad with Pine Nuts

• 6 large red peppers, halved, seeded

• 6 large yellow peppers, halved, seeded

• 6 large orange peppers, halved, seeded

• 120ml extra-virgin olive oil

• 3 tablespoons (or more) balsamic vinegar

• 120ml pine nuts, toasted

How to make Roasted pepper Salad with Pine Nuts

Preheat oven to 204°C. Place all peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 45ml vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.