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Roasted Pepper Salad with Basil and Mint

From “Cooking Thin with Chef Kathleen, 200 Easy Recipes for Healthy Weight Loss” by Kathleen Daelemand
/ Source: TODAY

Servings: 4


  • 2 pounds red peppers (4-5 large peppers)
  • 2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 2 Tablespoons fresh lemon juice
  • 1/4 cup loosely packed roughly chopped fresh basil and mint
  • Coarse grained salt and cracked black pepper

DIRECTIONS Preheat broiler to high. Core and cut peppers into quarters, remove seeds and membranes. Place on a nonstick baking sheet under broiler until skins blacken slightly. Place hot peppers in a plastic bag, seal and let stand 15 minutes. When cool enough to handle, remove skin from peppers. Place peeled peppers in serving dish.

In a small bowl, whisk together oil, vinegar, lemon juice, herbs, salt and pepper. Taste, adjust seasonings. Pour over peppers. Serve immediately or let stand at room temperature up to four hours.

You can certainly use orange or yellow peppers in this salad but the only reason to do so is to add color. They’re usually more expensive than the red peppers but when they’re on sale, by all means use them. Don’t use green peppers, they lack the sweet nature of their red, yellow and orange cousins.

Grab a baguette, slice it in half lengthwise, load it up with a layer of this salad, some arugula or any salad greens and thinly sliced skim milk mozzarella cheese, leftover cooked chicken breast or steak.

I suppose you can use pre-roasted and peeled peppers from the jar. Rinse them thoroughly though. Don’t you dare use bottled lemon juice.

Peppers are kind of square. When you’re cutting them, cut off each of four sides around the core and stem. Reserve tops, bottoms and any scraps for soup stock.