ROASTED RED PEPPER SALAD
This is a stuffed pepper salad, light and delicious!
Provided by Asli Ocak
Categories Salad Vegetable Salad Recipes
Time 1h
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Pierce the eggplants several times with the tip of a paring knife. Place the eggplants and peppers onto the prepared baking sheet. Cook under the preheated broiler until the skins of the peppers and eggplants have blackened and blistered, about 5 minutes. Turn the vegetables over and rearrange them on the baking sheet; roast until the skins are blackened on all sides. Place the blackened peppers and eggplants into a bowl, and tightly seal with plastic wrap. Set aside and allow the vegetables to cool about 20 minutes. Once cool, remove the skins and discard.
- Mix together the yogurt and garlic, and set aside.
- Finely chop the peeled roasted eggplant and transfer it to a bowl. Drizzle with 1 tablespoon of olive oil and season with salt to taste.
- Pull the stems and cores out of the roasted peppers, remove any seeds, and stuff the peppers with the eggplant mixture. Top with the garlic yogurt and serve.
Nutrition Facts : Calories 415.4 calories, Carbohydrate 70 g, Cholesterol 7.4 mg, Fat 11 g, Fiber 30.2 g, Protein 17 g, SaturatedFat 2.5 g, Sodium 114.3 mg, Sugar 38.9 g
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Mark Deluvio
[email protected]This salad is perfect for summer. It's light and refreshing.
Azarias Manhique
[email protected]I'm so glad I found this recipe. It's a new favorite in my house.
Mykola Botsyura
[email protected]This is a great recipe. I've made it several times and it's always a hit. I also like to add some chopped red onion to it.
Harry Chaplain
[email protected]I love this salad! It's so refreshing and flavorful. I've made it several times and it's always a hit.
Prerana Bhattarai
[email protected]This salad is a great way to use up leftover roasted red peppers. I also added some grilled chicken to it and it was delicious.
L Larkin
[email protected]I'm not a huge fan of feta cheese, but I really enjoyed this salad. The roasted red peppers and olives are a great combination.
Queti Spa
[email protected]This salad is so easy to make and it's so delicious. I've already made it twice this week.
Arjun Gautam
[email protected]I love the combination of flavors in this salad. It's the perfect balance of sweet and savory.
Arwa Kerani
[email protected]This salad is perfect for summer. It's light and refreshing.
Tito Kayembe
[email protected]I'm so glad I found this recipe. It's a new favorite in my house.
Mahir Bcybf
[email protected]This is a great recipe. I've made it several times and it's always a hit.
Alvaro Zavala
[email protected]I love this salad! It's so refreshing and flavorful.
Angel Iguma
[email protected]This salad is a great way to use up leftover roasted red peppers. It's also a healthy and delicious side dish.
Hunter Hurst
[email protected]I'm not a huge fan of roasted red peppers, but I really enjoyed this salad. The feta cheese and olives balance out the sweetness of the peppers.
Rajan Nepali
[email protected]This salad is so easy to make and it's so flavorful. I love that I can make it ahead of time and it still tastes great.
Idrissa Kargbo
[email protected]I made this salad for a party and it was a hit! Everyone loved it.
Lesedi Sibuyi
[email protected]This salad is so delicious and refreshing! I love the combination of roasted red peppers, feta cheese, and olives. It's the perfect summer salad.