Roasted Garlic & Sweet Pepper Salad by @starinfinitefood
4 servings
🫑
0.45 kg
Mini peppers
🧂
2.5 ml
Salt
⚫
2.5 ml
Pepper
🫒
60 ml
Olive oil
🧄
2 heads
Garlic
🧅
80 g
Red onion
🌿
8 g
Basil
🍇
15 ml
Balsamic vinegar
🧀
57 g
Boursin cheese
🥣
38 ml
Unsweetened plain yogurt
🍞
1 loaf
Bread
Preheat
Preheat the oven to 425°F.
Add
mini peppers
olive oil
Add the peppers to a sheet pan, and drizzle with olive oil. Toss them to coat.
- Add
garlic- olive oil
salt
Add a piece of parchment paper or aluminum foil to the sheet pan. Add the garlic heads and drizzle the tops with a little olive oil and season with salt and pepper. Close the parchment paper and place it in the middle of the sheet pan.
- Roast
- mini peppers
- garlic
Roast the peppers for 25-35 minutes, flipping halfway. They should be browned and tender. If the garlic is not tender yet, remove the peppers and place the garlic back in the oven for 10 minutes.
Tear
- mini peppers
- garlic
When the peppers and garlic have cooled, gently remove the skins and the stems of the peppers. Tear them into slices and place them into a bowl. Add the garlic by squeezing the garlic from the head.
- Add
red onion
basil- olive oil
Add the onion, basil, olive oil, balsamic vinegar, salt, and pepper. Toss to combine.
Serve
bread
Boursin cheese
unsweetened plain yogurt
Serve with bread and Boursin cream, if desired.
Roasted Garlic & Sweet Pepper Salad by @starinfinitefood
4 servings
🫑
0.45 kg
Mini peppers
🧂
2.5 ml
Salt
⚫
2.5 ml
Pepper
🫒
60 ml
Olive oil
🧄
2 heads
Garlic
🧅
80 g
Red onion
🌿
8 g
Basil
🍇
15 ml
Balsamic vinegar
🧀
57 g
Boursin cheese
🥣
38 ml
Unsweetened plain yogurt
🍞
1 loaf
Bread
Preparation Steps
Step 1/7
Preheat the oven to 425°F.
Step 2/7
Add the peppers to a sheet pan, and drizzle with olive oil. Toss them to coat.
Step 3/7
Add a piece of parchment paper or aluminum foil to the sheet pan. Add the garlic heads and drizzle the tops with a little olive oil and season with salt and pepper. Close the parchment paper and place it in the middle of the sheet pan.
Step 4/7
Roast the peppers for 25-35 minutes, flipping halfway. They should be browned and tender. If the garlic is not tender yet, remove the peppers and place the garlic back in the oven for 10 minutes.
Step 5/7
When the peppers and garlic have cooled, gently remove the skins and the stems of the peppers. Tear them into slices and place them into a bowl. Add the garlic by squeezing the garlic from the head.
Step 6/7
Add the onion, basil, olive oil, balsamic vinegar, salt, and pepper. Toss to combine.
Step 7/7
Serve with bread and Boursin cream, if desired.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
35 minutes
Overall
45 minutes
Difficulty
Level
Medium (2/4)
Steps
7 steps
Equipments
Utensils
Appliances
Type
Origin
Source
Platform
Original Creator
@starinfinitefood
Origin
Cuisine
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos