How long does it take to make Roasted Pepper Salad?
Roast whole peppers at 220°C (430°F) for about half an hour, and cover for 10 minutes to an hour, until the skin comes loose.
1 hr 32 minTotal
10 minActive time
1 hr 22 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Arrange the eggplants and peppers on a baking sheet | 1 min |
| 2 | Roast the eggplants and peppers whole in a hot oven (220–250°C / 430–480°F) 25–40 minutes, turning (whole eggplants: up to an hour) | 32 min |
| 3 | Transfer to a bowl, cover tightly and leave 10–15 minutes | 12 min |
| 4 | Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid (leave the eggplant in a colander 15–30 minutes) | 22 min |
| 5 | Chop the eggplant flesh with a knife | 3 min |
| 6 | Cut the peppers into strips | 5 min |
| 7 | In a bowl, mix the garlic, olive oil and vinegar, season with salt and add the peppers | 1 min |
| 8 | Let the salad stand at least 15 minutes before serving | 15 min |
How to Tell It's Done
- until the skin is blackened and the flesh completely soft
Tips
- Give it room in the pan: crowded vegetables steam instead of browning.
- The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
- Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.
- The rest matters: the warm peppers soak up the dressing, and the longer the salad stands, the better it tastes.
Common Mistakes
- Chop with a knife, not a blender: that way fibers and chunks remain, and the texture doesn't turn to mush.
More Ways
- For six peppers, about 3 garlic cloves, 3 tablespoons olive oil and a tablespoon or two of lemon or vinegar.
- The vinegar and oil keep the salad in the fridge for about a week.
The full recipe: Roasted Pepper Salad →
Recipes with Roasted Pepper Salad
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