This recipe goes with: Slow-roasted Salmon with Hazelnut Tarator and Roasted Pepper Salad
3 medium-size red bell peppers, thinly sliced
2 tablespoons olive oil
1 teaspoon sea salt, divided
1 cup firmly packed fresh flat-leaf parsley leaves
1/2 cup thinly sliced red onion
1 tablespoon sherry vinegar
1 tablespoon brined capers, drained
How to Make It
Preheat oven to 400°F. Toss together pepper slices, olive oil, and 1/2 teaspoon of the sea salt. Spread in an even layer on a baking sheet, and bake in preheated oven until tender and lightly browned, about 15 minutes. Cool 5 minutes.
Toss together roasted pepper slices, parsley, red onion, vinegar, capers, and remaining 1/2 teaspoon salt.
The Whale Wins/The Walrus and The Carpenter, Seattle, WA
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