Israeli Roasted Bell Pepper Salad

Roasted Bell Pepper Salad

This is an Israeli Roasted Bell Pepper Salad that is made with multiple colored bell peppers (not green). Red, yellow, and orange bell peppers are known to be sweeter than their green bell pepper cousin, hence the sweetness of this salad. Roasting the Peppers also gives this salad a light smokey flavor which complements as a nice side to a larger meal. A very popular way to east this salad is as a topping on pita bread, with some white rice, or, it can be eaten as is. Either way, tastes wonderful!

Israeli Roasted Bell Pepper Salad
Prep time
Cook time
Total time
Roasted Bell Pepper Salad Recipe
Recipe type: Salad, Side
Serves: 4-6
  • 4 Bell Peppers (Red, Yellow, or Orange combination)
  • ⅛ cup Extra Virgin Olive Oil
  • ½ Tablespoon Fresh Lemon Juice
  • 2 Garlic Cloves (mashed)
  • ¼ teaspoon Salt
  • ¼ teaspoon Cumin
  • ½ teaspoon Sweet Paprika
  • Pinch of Black Pepper
  1. Set oven to broil.
  2. Place bell peppers on cookie sheet into the hot oven and roast bell peppers for about 30 minutes, rotating every 5 minutes as to evenly cook all sides.
  3. When done roasting turn the oven off and let bell peppers cool down in oven for about 20 minutes. The steam inside the oven will help release the outer skin of the bell pepper and make them easier to peel later.
  4. Cut bell peppers in half, take out seeds and peel the outside charred layer of skin off. Now cut the bell pepper into long ½ inch strips and place in strainer to allow excess moisture to drain for about 10 minutes.
  5. Now place bell pepper strips into mixing bowl. Add olive oil, lemon juice, mashed garlic, and spices. Mix together.
  6. Serve as is, or a side salad to another meal, or as a topping on pita bread. Enjoy!


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