Food Recipes Salads Vegetable Salads Roasted Pepper Salad Be the first to rate & review! Plus: More Vegetable Recipes and Tips By Melissa Rubel Jacobson Melissa Rubel Jacobson Melissa Rubel Jacobson crafted numerous sweet and savory recipes for Food & Wine, including a tropical snack mix that was named one of the publication’s 40 best recipes of 2018. Food & Wine's Editorial Guidelines Updated on December 4, 2015 Save Rate PRINT Share Close Active Time: 15 mins Total Time: 50 mins Yield: 6 to 8 Cook Mode (Keep screen awake) Ingredients 6 red Red wine vinegar Extra-virgin olive oil Kosher salt and freshly ground pepper Directions Preheat the oven to broil. Arrange the peppers on a rimmed baking sheet and roast about 2 inches away from the heat, turning the peppers occasionally until blistered and black all over, about 18 minutes. Let stand until cool enough to handle, about 20 minutes. Peel and discard the skins. Seed the peppers, cut into 1/2-inch strips and transfer to a bowl. Toss the peppers with the red wine vinegar and olive oil and season with salt and pepper. Serve. Originally appeared: March 2013 Rate It Print