Prime Time Roasted Pepper Salad with Balsamic Vinaigrette

Prep Time 20 minutes
Cook Time 20 minutes
Servings 5


  • 2 of each, large Prime Time Green, Red and Yellow Bell Peppers
  • 1 small red onion, thinly sliced
  • 6 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp, each minced fresh oregano, rosemary, basil and parsley
  • 1 clove garlic, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella cheese pearls
  • 5 fresh basil leaves


  • Broil the Prime Time Bell Peppers 4 inches from the heat until the skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
  • Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion.
  • In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.
  • Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.


Recipe and photo courtesy of: