Soy Free Roasted Bell Pepper Salad with Capers

Roasted bell peppers have a way of transforming into something almost luxurious — deeply sweet, silky, and full of smoky char that you just can't get from raw or jarred versions. The trick here is letting them steam after they come out of the oven, which makes the skins slip off effortlessly and locks in all those concentrated juices. Those collected juices go straight into the bowl with the peppers, so nothing flavorful gets left behind. A simple dressing of extra-virgin olive oil, apple cider vinegar, and a touch of honey ties everything together, while briny capers add little pops of saltiness that balance the natural sweetness of the peppers beautifully. Fresh parsley and torn basil keep it bright and herbaceous right up until serving. Every ingredient here is naturally free from soy in any form — no sauces, no emulsifiers, no hidden additives to second-guess. Serve it at room temperature as a starter, a side, or piled onto crusty bread for something that feels far more impressive than the effort involved.

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