Pescatarian Roasted Bell Pepper Salad with Capers
Sweet, smoky, and draped in a bright herb dressing, this roasted pepper salad is the kind of dish that disappears fast at any table. High-heat roasting at 450°F coaxes out deep caramelization and char, transforming simple bell peppers into something silky and almost jammy. The steaming step is the real secret — letting the peppers rest covered for ten minutes means the skins slip off effortlessly, leaving behind pure, tender flesh and all those gorgeous collected juices. Capers bring a briny punch that plays beautifully against the honey-and-apple-cider-vinegar dressing, while fresh parsley and torn basil keep everything tasting clean and vibrant. It comes together with pantry staples and zero fuss, yet looks stunning on the plate. Serve it slightly warm or at room temperature alongside crusty bread, grilled fish, or as part of a bigger spread — it holds up well and actually gets better as it sits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!