Blistered Baby Pepper Salad

Name: Blistered Baby Pepper Salad
Cook time: 20 min
Total time: 20 min
Ingredients: 1 tablespoon extra-virgin olive oil; One 1-pound bag baby bell peppers, halved lengthwise and stems removed; 1/2 teaspoon kosher salt; 1/2 cup fresh Italian parsley leaves, chopped; 1/4 cup pitted green olives, halved; 1/4 cup pitted Kalamata olives, halved; 1 tablespoon capers, drained and dried

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(6)

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Cook Time: 20 minutes

Total: 20 minutes

Servings: 7

Author : Giada De Laurentiis

salad recipes side dish gluten free

Ingredients

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1 tablespoon extra-virgin olive oilOne 1-pound bag baby bell peppers, halved lengthwise and stems removed1/2 teaspoon kosher salt1/2 cup fresh Italian parsley leaves, chopped1/4 cup pitted green olives, halved1/4 cup pitted Kalamata olives, halved1 tablespoon capers, drained and dried

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Instructions

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Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers. Serve as a side dish.