Who ever said fall had to be full of squash, pumpkin and zombies (duh- halloween)?
Side Comment about Zombies: Is it normal that when I hear the theme song for the Walking Dead through the thin walls of my neighbors apartment that I want to dress up in dirt and and scare the living crap out of them? I mean, they are super loud all the timeso they deserve to poop themselves.
Its Fall. Everyone is wearing un-form fitting sweaters, layers, and cooking/baking something orange. My kitchen has never conformed to rules, if anything I step so far away from them like the time it was a seriously cold canadian winter day and I made a Thai Mango salad. Im different! So Goodbye pumpkin, hello vibrant colors!
The best thing about this salad, is how versatile it is take out what you dont like, add what you do! You can also 1) serve it with just the peppers (or the additions) as a side for many meat or fish dishes, 2) put on baguette for beautiful crostinis, 3) Toss it with arugula for a fullfilling salad.
Roasted Mediterranean Pepper Salad
- Variety of bell peppers +/- spicy pepper (like jalepeno)(4-6)
- 1 clove of garlic, minced
- 1 tbsp green onion, chopped
- 1 tbsp shallots, diced
- 1 tbsp capers, drained
- 1 tbsp kalamata olives, chopped
- Feta cheese
- salt and pepper
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- Preheat the oven to 400 degrees.
- Cut peppers in half, removing seeds.
- Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour. Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins and slice sections of pepper into 1/4-inch wide strips.
- Toss peppers with oil, lemon juice, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.
- Add capers, olives, green onions, shallots and parsley. Stir to mix.
- Add feta to top of plate when serving with a sprinkle of parsley and black pepper.