Turkey Free Roasted Bell Pepper Salad with Capers
Roasted bell peppers are one of those ingredients that feel almost luxurious — sweet, silky, and deeply savory in a way that raw peppers simply aren't. The high-heat roasting followed by a quick steam is the real secret here, coaxing out maximum flavor while making the skins effortless to peel away. Briny capers, a bright apple cider vinegar dressing, and a touch of honey pull everything together into something that tastes far more complex than the ingredient list suggests. Fresh parsley and torn basil keep it vibrant and herbaceous right up until serving. This is a naturally meat-free dish built entirely around produce, pantry staples, and good olive oil — no substitutions or workarounds needed. It works beautifully as a starter, a side alongside grilled vegetables or crusty bread, or even spooned over creamy ricotta for a more substantial plate. Serve it at room temperature and let the flavors mingle — it honestly gets better as it sits.
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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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