Roasted Peppers Salad: A Delicious & Easy Recipe

Poblano Corn Enchiladas: prepare to be transported to a world of smoky, cheesy, and utterly satisfying flavors! Forget everything you thought you knew about enchiladas; this recipe elevates the classic dish to new heights. Imagine biting into a warm, tender corn tortilla, overflowing with a creamy, subtly spicy filling of roasted poblano peppers, sweet corn, and melted cheese. Are you drooling yet?

Enchiladas, a staple in Mexican cuisine, have a rich history dating back to the Mayan civilization, where corn tortillas were filled with small fish. Over time, the dish evolved, incorporating various fillings and sauces. The addition of poblano peppers, native to Puebla, Mexico, adds a unique depth of flavor and a touch of regional authenticity. These peppers, known for their mild heat and slightly sweet taste, perfectly complement the sweetness of the corn and the richness of the cheese.

What makes Poblano Corn Enchiladas so irresistible? It’s the perfect balance of textures and tastes. The creamy filling contrasts beautifully with the slightly crisp tortillas, while the smoky poblano peppers add a layer of complexity that keeps you coming back for more. Plus, this recipe is surprisingly easy to make, making it perfect for a weeknight dinner or a special occasion. Whether you’re a seasoned cook or a kitchen novice, you’ll be able to whip up these delectable enchiladas with ease. Get ready to experience a flavor explosion that will leave you wanting more!

this Recipe

Ingredients:

• 4 large bell peppers (various colors, like red, yellow, and orange)
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, freshly ground, or to taste
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup Kalamata olives, pitted and halved (optional)
• 2 ounces feta cheese, crumbled (optional)

Roasting the Peppers

Okay, let’s get started! Roasting the peppers is the key to unlocking their sweet, smoky flavor. I promise, it’s easier than it sounds!

1. Prepare the Peppers: First, wash the bell peppers thoroughly and dry them with a clean towel. You can leave them whole; we’ll deal with the seeds and stems later.
2. Choose Your Roasting Method: You have a few options here, and I’ll walk you through each one:
   • Oven Roasting: Preheat your oven to 450°F (232°C). Place the whole peppers directly on a baking sheet lined with parchment paper or aluminum foil. This makes cleanup a breeze! Roast for about 30-40 minutes, turning them every 10 minutes or so, until the skins are blackened and blistered on all sides.
   • Broiling: Preheat your broiler. Place the peppers on a baking sheet as close to the broiler as possible. Broil for about 5-10 minutes per side, watching carefully to prevent burning. You want the skins to be blackened and blistered.
   • Gas Stovetop: If you have a gas stovetop, you can roast the peppers directly over the open flame. Use tongs to hold each pepper over the flame, turning it frequently until the skin is blackened and blistered on all sides. This method is quick but requires constant attention.
3. Steam the Peppers: Once the peppers are blackened, immediately transfer them to a heatproof bowl and cover it tightly with plastic wrap. Alternatively, you can place them in a paper bag and fold the top over. This steaming process helps to loosen the skins, making them much easier to peel. Let them steam for at least 15-20 minutes. Don’t skip this step; it’s crucial!
4. Peel, Seed, and Stem: After steaming, carefully remove the peppers from the bowl or bag. The skins should now peel off easily. If some areas are stubborn, use a paring knife to gently scrape them off. Once peeled, cut the peppers open, remove the seeds and membranes, and discard the stems.
5. Slice the Peppers: Slice the roasted peppers into strips about 1/2 inch wide. Set them aside in a bowl.

Making the Vinaigrette

While the peppers are roasting and steaming, let’s whip up a simple but flavorful vinaigrette. This is what will really bring the salad to life!

1. Combine the Ingredients: In a small bowl, whisk together the olive oil, minced garlic, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Make sure everything is well combined.
2. Taste and Adjust: Give the vinaigrette a taste and adjust the seasonings as needed. You might want to add a little more salt, pepper, or lemon juice to suit your preferences. I sometimes add a pinch of sugar if I want a touch of sweetness.

Assembling the Salad

Now for the fun part – putting everything together! This is where the magic happens.

1. Combine Peppers and Vinaigrette: Pour the vinaigrette over the sliced roasted peppers in the bowl. Toss gently to coat the peppers evenly.
2. Add Basil and Olives (Optional): Add the chopped fresh basil and Kalamata olives (if using) to the bowl. Toss again to combine. The basil adds a lovely freshness, and the olives provide a salty, briny counterpoint to the sweetness of the peppers.
3. Marinate (Optional): For the best flavor, allow the salad to marinate in the refrigerator for at least 30 minutes, or even longer. This allows the flavors to meld together beautifully. You can even make this salad a day ahead of time; the flavors will only improve!
4. Add Feta Cheese (Optional): Just before serving, sprinkle the crumbled feta cheese (if using) over the salad. The feta adds a creamy, tangy element that complements the roasted peppers perfectly.
5. Serve and Enjoy: Serve the roasted pepper salad at room temperature or chilled. It’s delicious on its own as a side dish, or you can serve it as part of an antipasto platter. It’s also fantastic on sandwiches or as a topping for grilled chicken or fish.

Tips and Variations

Here are a few extra tips and ideas to customize this recipe to your liking:

• Spice it Up: Add a pinch of red pepper flakes to the vinaigrette for a little heat.
• Add Other Vegetables: Feel free to add other roasted vegetables to the salad, such as zucchini, eggplant, or onions.
• Use Different Herbs: Experiment with different herbs, such as thyme, rosemary, or parsley.
• Add Balsamic Glaze: Drizzle a little balsamic glaze over the salad just before serving for a touch of sweetness and acidity.
• Make it a Meal: Add grilled chicken, shrimp, or chickpeas to make it a more substantial meal.

Serving Suggestions

This roasted pepper salad is incredibly versatile. Here are some of my favorite ways to serve it:

• As a Side Dish: Serve it alongside grilled meats, fish, or poultry.
• As an Appetizer: Serve it as part of an antipasto platter with olives, cheeses, and cured meats.
• On Sandwiches: Use it as a topping for sandwiches or wraps.
• In Salads: Add it to mixed green salads for extra flavor and texture.
• With Pasta: Toss it with cooked pasta for a simple and delicious pasta salad.

I hope you enjoy this recipe as much as I do! It’s a simple, healthy, and flavorful dish that’s perfect for any occasion.

Conclusion:

And there you have it! This Roasted Peppers Salad is more than just a side dish; it’s a vibrant explosion of flavor that will elevate any meal. I truly believe this recipe is a must-try for anyone looking to add a touch of sunshine and Mediterranean flair to their table. The sweetness of the roasted peppers, combined with the tang of the balsamic and the freshness of the herbs, creates a symphony of tastes that is simply irresistible.

But why is this particular recipe so special? It’s the simplicity, really. With just a handful of ingredients and minimal effort, you can create something truly extraordinary. It’s perfect for a quick weeknight dinner, a potluck contribution, or even a sophisticated appetizer for a dinner party. Plus, it’s incredibly versatile!

Speaking of versatility, let’s talk serving suggestions and variations. I love serving this salad chilled alongside grilled chicken or fish. It’s also fantastic as a topping for crusty bread or as a component in a Mediterranean-inspired mezze platter. For a heartier meal, try tossing it with cooked pasta or quinoa.

If you’re feeling adventurous, there are endless ways to customize this recipe to your liking. Add a sprinkle of crumbled feta cheese for a salty, tangy kick. A few toasted pine nuts will add a delightful crunch. For a spicier version, incorporate a pinch of red pepper flakes or a finely chopped chili. You could even experiment with different types of peppers – yellow bell peppers, orange bell peppers, or even poblano peppers would all work beautifully.

Another variation I’ve enjoyed is adding roasted garlic cloves to the mix. The mellow, sweet flavor of roasted garlic complements the peppers perfectly. Simply toss a few cloves with the peppers before roasting.

Don’t be afraid to get creative and experiment with different herbs as well. While I’ve suggested basil and oregano, you could also try parsley, thyme, or even a touch of mint. The possibilities are endless!

The beauty of this Roasted Peppers Salad lies in its adaptability. It’s a blank canvas for your culinary creativity. So, go ahead and make it your own!

I’m confident that you’ll love this recipe as much as I do. It’s a guaranteed crowd-pleaser that’s both delicious and healthy.

Now, it’s your turn! I encourage you to try this recipe and experience the magic of roasted peppers for yourself. Once you do, I’d love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think?

Please share your thoughts and photos in the comments below. I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own. Happy cooking! And remember, the best meals are those shared with loved ones. Enjoy!