Roasted Mini Pepper Salad
This Roasted Mini Pepper Salad combines sweet peppers with the salty richness of feta cheese. The peppers are perfectly roasted, enhancing their natural sweetness. A drizzle of olive oil adds a delightful contrast to the flavors. The mix of textures and tastes creates a vibrant, satisfying dish. It's a perfect balance of sweet and salty, and that will leave you craving more!
Ingredients
- 16 oz mini bell peppers
- ½ cup feta cheese crumbles
- 3 tbsp olive oil
- 2 tbsp chopped green onion
- 2 tbsp pine nuts
Instructions
- Place the mini peppers on a large baking sheet lined with parchment paper or a silicone mat. Roast them in the oven at 400°F for 35 minutes, flipping halfway through.
- After roasting, transfer the peppers to a large bowl or pot and cover with a lid, letting them rest for 10 minutes to make peeling easier.
- Once rested, gently peel off the skins, remove the seeds, and place the peppers on a serving platter.
- Drizzle with olive oil, sprinkle with feta cheese, pine nuts, green onions, and serve.