Roasted Pepper Salad Jump to Recipe This new recipe for Roasted Pepper Salad will be perfect for the season we’re going into now, when bell peppers are at their best and you don’t mind turning on the oven for a few minutes.And when I worked on this salad with my niece we loved this colorful combination that was loaded with great flavors.And although it’s true that peppers are extra good in late summer or fall when they’re in season, most of the year you can get good peppers at the grocery store, and I think this salad will be a hit any time you make it.

And I confess this salad using peppers is partly due to the purchase of one of those six-packs of assorted colors of bell peppers you get at Costco, and when I had two red peppers and two yellow peppers staring at me, I wondered what I could create from them! This new salad was also inspired by that’s back in the archives.Besides not using beans, I also made other changes to make the salad lower in carbs and more flavorful; I hope you will enjoy trying it! What ingredients do you need? (This is only a list of ingredients; please scroll down for complete printable recipe.Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.) red bell peppers yellow bell peppers green onions olive oil Minced Garlic (affiliate link) canned black olives Feta cheese chopped fresh basil (or see notes about other herbs) Red Wine Vi

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