About
If you’re looking for a vibrant, flavor-packed side dish that’s as beautiful as it is delicious, this Roasted Sweet Pepper Salad is about to become your new favorite. Made with sweet twister peppers roasted until perfectly tender, then tossed with garlic, crushed coriander, vinegar, and fresh herbs, this salad delivers a smoky-sweet flavor with a bright, tangy finish.
Whether served alongside grilled meats, spooned over crusty bread, or enjoyed as a refreshing vegan appetizer, it’s a simple dish with bold Mediterranean flair. Best of all? It’s incredibly easy to make—just roast, peel, mix, and enjoy.
Serves: 4
Cook time: 25 min
Difficulty: easy
Ingredients
- 2 lb (1 kg) sweet twister peppers
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 1 garlic clove, grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon crushed coriander seeds
- Handful of fresh cilantro or parsley, chopped
Step-by-step
1
Preheat your oven to 200°C (about 390°F). Place the sweet twister peppers on a baking tray in a single layer. Roast for 25 minutes, or until the skins are blistered and the peppers are softened.
2
Remove the peppers from the oven and let them cool completely. Once cool, peel off the skins, remove the seeds, and leave the peppers whole or in large pieces. Place the cleaned peppers in a mixing bowl.
3
Add the salt, black pepper, crushed coriander, grated garlic, and chopped cilantro or parsley to the bowl. Pour in the olive oil and white vinegar.
4
Using two forks, gently mix the peppers with the seasonings, pulling the peppers into rustic strips as you go. Avoid overmixing—keep some texture.
5
Serve as a flavorful side dish, a vibrant salad, or as an appetizer with grilled bread.
Flavorjazz 
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