Gut Friendly Roasted Bell Pepper Salad with Capers
Roasting bell peppers until their skins are deeply charred and blistered transforms them into something silky, sweet, and deeply satisfying — a far cry from the raw crunch you'd get straight from the produce aisle. The steaming step is where the magic really happens, loosening those skins so they slip off effortlessly and leaving behind tender, juice-soaked strips of pepper. A simple dressing of extra-virgin olive oil, apple cider vinegar, and a touch of honey keeps things light and balanced, while capers add a briny little punch that makes every bite interesting. Fresh parsley and torn basil round it all out with brightness and color. This kind of dish is a natural fit for anyone focused on eating in a way that's gentle and nourishing, since it leans entirely on whole vegetables, healthy fats, and fresh herbs — nothing processed or hard to digest hiding in the mix. It works beautifully as a side, piled onto grains, or served alongside grilled proteins, and it actually gets better as it sits and the flavors meld together.
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Learn more →Ingredients
4 servings
- 4 large bell peppers (red, yellow, or orange), halved and seeded
- 3 tbsp extra-virgin olive oil, divided
- ¼ tsp salt
- 2 tbsp capers, drained and rinsed
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh basil leaves, torn
Instructions
- 1
Preheat the oven to 450°F (230°C). Arrange the bell pepper halves cut-side down on a baking sheet and brush with 1 tbsp of the olive oil.
- 2
Roast for 20–25 minutes, until the skins are deeply charred and blistered in spots and the flesh is completely tender when pressed.
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