Serves: 4
Total Calories: 99
Preheat broiler. Place peppers on baking sheet in broiler and allow skins to blacken. Remove from oven and place in large zipper bag(s); seal. Allow to sit and steam about 20 minutes, then peel and seed peppers. Cut peppers into 1/2-inch-wide strips. In large salad bowl, combine peppers and vinegar. Season with salt and pepper to taste. Slowly stir in oil; mix well. Allow to stand at least 2 hours before serving at room temperature.
Editor’s Extra: Experiment with different vinegar flavors for a twist on taste.
This Marinated Roasted Red Pepper Salad recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.
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