Roasted Bell Pepper Salad


2 yellow bell peppers
1 red bell pepper
1/4 cup NAKANO Seasoned Rice Vinegar Basil and Oregano or Balsamic Blend
1 Tbsp. olive oil
1 clove garlic, minced
1/4 tsp. each salt and fresh-ground pepper
1/2 cup (2 oz.) feta cheese, crumbled
1/4 cup julienned basil leaves (optional)


Preheat broiler. Cut peppers into quarters lengthwise; discard stems and seeds. Flatten pepper pieces slightly by hand. Place skin-side up on foil-lined baking sheet. Broil about 4 inches from heat source 10 to 12 minutes or until skin is blackened. Wrap peppers in foil from pan; let stand 10 minutes. Peel peppers; arrange in shallow dish. Drizzle any remaining pepper juice from foil over peppers. 

Combine rice vinegar, oil, garlic, salt and pepper; mix well. Pour evenly over peppers. Cover and chill at least 2 hours or up to 3 days before serving. To serve, let peppers stand at room temperature 30 minutes. Top with feta cheese and basil. 

Makes 4 servings.


Per serving: 104 calories, 3g protein, 9g carb, 6g fat, 13mg chol, 542mg sodium

Roasted Bell Pepper Salad
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