Roasted Pepper Salad

Roasting sweet red kapya peppers preserves their natural flavor and vitamin C while providing a light, antioxidant-rich vegan appetizer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 large red kapya peppers (650 g) · 202 kcal in the whole recipe
• 3 cloves garlic, minced (12 g) · 18 kcal in the whole recipe
• 1/2 bunch fresh parsley, finely chopped (30 g) · 11 kcal in the whole recipe
• 1.5 tablespoons olive oil (20 g) · 177 kcal in the whole recipe
• 1.5 tablespoons grape or apple cider vinegar (22 g) · 5 kcal in the whole recipe
• Pinch of salt

Method

1. Wash 4 large red kapya peppers (650 g), place them on a baking sheet, and roast in a preheated oven at 200°C (400°F) for 25-30 minutes until the skins are charred.

   

2. Transfer the hot peppers to a bowl and cover tightly for 10 minutes to steam, making them easy to peel.

   

3. Peel away the charred skins, remove the stems and seeds, then slice the roasted peppers into bite-sized strips.

   

4. Mince 3 cloves of garlic (12 g) and chop 1/2 bunch of parsley (30 g), then add them to the peppers with a pinch of salt.

   

5. Drizzle 1.5 tablespoons of olive oil (20 g) and 1.5 tablespoons of vinegar (22 g) over the mixture, toss gently, and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.