Roasted Mini Pepper Salad

Liudmila

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!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Dinner Recipe

Cuisine: American

Ingredients Method

Ingredients

16 oz mini bell peppers
½ cup feta cheese crumbles
3 tbsp olive oil
2 tbsp chopped green onion
2 tbsp pine nuts

Method

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.