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Roasted Red Bell Pepper Salad

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

Hands-on time 20 mins
Total time 35 mins

Makes 6 servings

Ultra-fresh and healthy, you'll make this innovative bell pepper salad again and again.


  • 4 large red bell peppers
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon honey
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, grated
  • 2 tablespoons pine nuts, toasted
  • 1/2 cup Castelvetrano olives, halved

How to Make It

  1. Preheat broiler to high. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on an aluminum foil-lined jelly-roll pan; flatten peppers with your hand. Broil 10 minutes or until blackened. Fold foil to create a tightly sealed packet. Let stand 15 minutes. Remove peppers from foil; peel and slice peppers into strips.

  2. Whisk together oil and next 5 ingredients in a small bowl. Arrange peppers on a plate; drizzle evenly with oil mixture. Top with pine nuts and olives.