Active Time
10 Mins
Total Time
25 Mins
Yield
Serves 4

This recipe goes with: Slow-roasted Salmon with Hazelnut Tarator and Roasted Pepper Salad

How to Make It

Step 1

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.

Step 2

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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