September 8, 2011
Taste of Home Roasted Pepper Salad with Balsamic Vinaigrette
As I've stated before, my oldest son loves tomatoes. It doesn't matter what variety, he will eat them all. Pepper are another of his favorite vegetables. Whenever I buy red or yellow sweet peppers, he pesters me to slice them into strips for him. Given my son's love of peppers and tomatoes I have tried a number of salads with vinaigrette, but none have been delicious enough to make again. As I was flipping through the August/September issue of Taste of Home magazine I noticed a recipe for Roasted Pepper Salad with Balsamic Vinaigrette, which looked like a perfect combination of sweet peppers and tomatoes.
This recipe has 14 ingredients, including salt and pepper. The total time is 40 minutes, plus marinating. I was able to easily find all of the ingredients at my local grocery store, with the exception of fresh rosemary. The herbs in my area are always hit or miss, so I left out the rosemary from the recipe. I found that my peppers took a lot longer than the 20 minutes stated in the recipe. Since my oven broiler is broken, I have been using the broiler oven on my toaster. My peppers took approximately 30 minutes to get all sides of the pepper blistered and blackened. I followed the remainder of the recipe as written.
My oldest son loved this recipe, with the exception of the cheese. He is going through an anti-cheese phase and won't eat any type of cheese I try to give him. My husband and I also enjoyed this recipe. The balsamic vinaigrette was delicious and complimented the vegetables well. I appreciated how easy this salad is to put together and can easily be made early to save time during dinner prep.
For the recipe go to Taste of Home Roasted Pepper Salad with Balsamic Vinaigrette.