Roasted Garlic & Sweet Pepper Salad
Serves 415 mins prep35 mins cook
A delicious roasted garlic and sweet pepper salad that can be enjoyed as a topper or on its own. This salad features mini peppers, garlic, red onion, fresh basil, and a tangy balsamic dressing, with an optional creamy Boursin topping.
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What you need
Instructions
1: Preheat the oven to 425°F. 2: Add the mini peppers to a sheet pan, drizzle with olive oil, and toss to coat. Place parchment paper or aluminum foil on the sheet pan. 3: Add garlic heads to the sheet pan, drizzle with olive oil and season with salt and pepper, then close the parchment. 4: Roast the peppers for 25-35 minutes, flipping halfway, until browned and tender. If garlic is not tender, remove the peppers and roast garlic for an additional 10 minutes. 5: Once cooled, remove skins and stems from the peppers and place them in a bowl. Squeeze the garlic out from the head into the bowl. 6: Add finely chopped red onion, basil, olive oil, balsamic vinegar, salt, and pepper to the bowl, and toss to combine. 7: Serve with bread and optional Boursin cream.View original recipe