Nutmeg Free Roasted Bell Pepper Salad with Capers
Roasted bell peppers are one of those ingredients that feel almost luxurious — silky, sweet, and deeply savory all at once — and this salad lets them shine without any fuss. The high-heat roasting and steaming step is the real secret here, coaxing out maximum sweetness and making the skins slip off effortlessly so you're left with tender, jewel-colored strips. 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 impressive than the ingredient list suggests. Every component in this recipe is naturally free from warming spices like nutmeg, so there's no need to audit labels or swap anything out — it's clean and simple from the start. Serve it at room temperature as a starter, pile it onto crusty bread, or let it anchor a larger spread alongside grilled proteins or cheese. It's the kind of dish that gets better as it sits, making it a smart choice for prepping a little ahead of time.
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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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