Rice 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 like it came from a Mediterranean trattoria but comes together entirely in your own kitchen. The peppers go into a screaming-hot oven until their skins blister and char, then steam in a bowl until those skins slip off effortlessly, leaving behind silky, deeply flavored flesh that soaks up every drop of the dressing. A simple whisk of extra-virgin olive oil, apple cider vinegar, and a touch of honey creates a vinaigrette that's tangy, a little sweet, and perfectly balanced. Capers bring a briny punch that cuts through the richness of the peppers, while torn basil and flat-leaf parsley keep everything feeling fresh and vibrant. This is naturally free of grains and starches without any substitutions or workarounds — just whole vegetables, good olive oil, and fresh herbs doing exactly what they do best. Serve it slightly warm as a starter, pile it onto a platter for a crowd, or let it sit at room temperature and watch the flavors deepen even further.

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