Spice Free Roasted Bell Pepper Salad with Capers
Sweet, smoky, and impossibly vibrant, this roasted bell pepper salad is the kind of dish that looks like it came from a Mediterranean trattoria but comes together with just a handful of clean, simple ingredients. Charring the peppers at high heat until the skins blister and blacken is the real secret — that step unlocks a deep, caramelized sweetness that no raw pepper can match. After a quick steam and peel, the silky strips soak up a bright dressing of apple cider vinegar, honey, and good olive oil, with briny capers and fresh herbs rounding everything out beautifully. For anyone navigating a spice-free lifestyle, this recipe is a genuine win — there's no reaching for the spice rack, no hidden heat, and no seasoning blends with mystery ingredients to decode. The flavor comes entirely from technique and fresh produce, which means it's naturally bold without a single dried spice in sight. It works equally well as a starter, a side alongside grilled proteins, or piled onto crusty bread for a light lunch.
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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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