Mushroom Free Roasted Bell Pepper Salad with Capers
Sweet, smoky, and draped in a bright herb dressing, this roasted bell pepper salad is the kind of dish that looks far more impressive than the effort it requires. The magic starts in a screaming-hot oven, where the peppers char and blister until their flesh turns silky and deeply sweet — a transformation that no raw pepper can match. A quick steam after roasting loosens the skins effortlessly, leaving you with jewel-toned strips that soak up every drop of the apple cider vinegar and honey dressing. Briny capers add little bursts of salt and tang, while torn basil and flat-leaf parsley keep things fresh and aromatic. For anyone navigating a fungi-free lifestyle, this salad is a genuinely satisfying option — every single ingredient is clean and straightforward, with zero hidden extras to second-guess. It works beautifully as a starter, a side alongside grilled proteins, or piled onto crusty bread for a simple lunch. Make a big batch and let it sit at room temperature — the flavors only get better as it rests.
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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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