Roasted Capsicum Salad with Garlic & Vinegar

Name: Roasted Capsicum Salad with Garlic & Vinegar
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 4 large red capsicums; 2 yellow capsicums; 1 additional fresh red capsicum, thinly sliced; 2 garlic cloves, finely chopped; 3 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; ½ tsp sea salt, plus more to taste; Black pepper; Small handful flat-leaf parsley, roughly chopped

Roasted capsicum salad with soft, sweet roasted peppers, fresh red capsicum, garlic and a simple red wine vinegar dressing. The fresh capsicum adds crunch against the silky roasted strips, while the vinegar keeps the salad bright enough to serve beside rich roast meats.

Roasted red and yellow capsicum salad with fresh red capsicum, garlic, parsley and olive oil.

Whole capsicums blistered in a hot oven, left to steam under a cover, then peeled into soft, sweet strips that glisten with their own juices. Roasted peppers dressed with garlic and vinegar turn up on Portuguese and Mediterranean tables all summer long, and I wanted this version to stay simple and entirely about the capsicums. The dressing is just finely chopped garlic, good olive oil and a single tablespoon of red wine vinegar. A handful of thinly sliced raw red capsicum goes through at the end, bringing a fresh crunch against all that silky roasted texture. Serve it slightly warm or at room temperature, ideally beside something rich from the oven.

Prep: 15 min · Cook: 35 min · Serves: 6 · Cuisine: Mediterranean · Category: Salad

Ingredients

Roasted Capsicum Salad

4 large red capsicums
2 yellow capsicums
1 additional fresh red capsicum, thinly sliced
2 garlic cloves, finely chopped
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
½ tsp sea salt, plus more to taste
Black pepper
Small handful flat-leaf parsley, roughly chopped

Method

Preheat the oven to 230°C conventional / 210°C fan.
Place the 4 red capsicums and 2 yellow capsicums whole on a lined roasting tray.
Roast for 30 to 40 minutes, turning occasionally, until the capsicums have collapsed and the skins are well blackened in places.
Transfer immediately to a bowl and cover. Leave for about 15 minutes so the trapped steam loosens the skins.
Peel away the skins, remove the stems and seeds, then tear the roasted flesh into broad strips. Do not rinse the capsicums.
While the roasted capsicums are still slightly warm, gently toss them with the chopped garlic, olive oil, red wine vinegar, salt and black pepper.
Add the thinly sliced fresh red capsicum and toss gently through the roasted peppers.
Leave for 20 to 30 minutes so the dressing and garlic can settle into the warm capsicum.
Fold through the parsley just before serving. Taste and adjust the salt if needed.

Serving Suggestion

Serve alongside Slow-Roasted Garlic, Rosemary & Lemon Lamb Shoulder, where the vinegar and fresh capsicum bring a bright contrast to the rich meat. It also sits happily on a larger barbecue spread or shared table.

Storage & Make Ahead

The roasted capsicums can be prepared and dressed several hours ahead and kept in the fridge. For the best contrast in texture, add the fresh sliced capsicum closer to serving time. Leftovers keep in an airtight container in the fridge for up to 3 days.

Notes

Don't rinse the roasted capsicums after peeling. Their juices carry much of the sweet roasted flavour and belong in the finished salad.

One tablespoon of red wine vinegar is enough. Any more begins to compete with the natural sweetness of the capsicums.

Please don't leave out the fresh red capsicum. It breaks up the softness of the roasted peppers and gives the salad a lovely balance of textures.

Dress the roasted capsicums while they are still slightly warm so they soak up the garlic, vinegar and olive oil.

The Grace Table Tip

Keep the roasted capsicum in broad, irregular strips rather than cutting everything neatly. The larger pieces hold their texture and make the salad feel much more generous.