Freshly roasted bell pepper salads are wonderful! I've always had a fondness for red peppers, but if you prefer a colorful salad you could use two red, two yellow and two green bell peppers instead.
I've kept the seasoning for this salad simple, but if you are inclined, you could add a bit of fresh minced garlic, parsley or mint!
6 red bell peppers
1-2 tbsp balsamic vinegar
salt and freshly cracked pepper, to taste
Preheat *oven to 450°F.
Wash, then cut the bell peppers in half, lengthwise. Remove the seeds and place them cut side down in a single layer on a lined (foil or parchment paper will work) baking sheet. You can use an unlined sheet in a pinch, however you might end up with a bit of a cleaning chore.
Place the peppers into the middle of the oven and roast for about 15-20 minutes. When the skins have begun to blacken and puff up somewhat, remove the peppers from the oven. Allow them to cool. *I roast these in a small counter top convection oven, you might have to adjust the heat and/or roasting time a bit if using a larger conventional oven.
Slip the skins off the peppers. Slice the peppers into bite sized strips and place them into a bowl.
Sprinkle with a bit of salt and pepper and drizzle one tablespoon of balsamic vinegar to start. Toss the salad and taste and adjust the seasonings if needed. I will often add a touch more vinegar later because the peppers will release a bit of liquid if they have sat a while.