Legume Free Roasted Bell Pepper Salad with Capers
Roasted bell peppers have a way of transforming into something almost silky and deeply sweet once they come out of a hot oven, and this salad leans all the way into that magic. The charring and steaming technique is the real secret here — it loosens the skins effortlessly and coaxes out a rich, jammy flavor that raw peppers simply can't deliver. Briny capers, a bright apple cider vinegar dressing, and a handful of fresh parsley and basil pull everything together into something that tastes far more complex than the ingredient list suggests. For anyone navigating legume-free eating, this dish is a genuinely easy win — every single component is naturally free of beans, lentils, peas, and soy without any substitutions required. It works beautifully as a starter, a side alongside grilled proteins, or even piled onto crusty bread for a light lunch. Serve it slightly warm straight from the bowl or let it sit at room temperature so the flavors have time to meld — either way, it disappears fast.
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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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