Roasted Red Pepper Salad with Red Onions and Cucumbers

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Appears in Cook's Illustrated May/June 1996

After flaming, broiling, and baking dozens of bell peppers of every color, both whole and sliced, we find that slicing and oven-broiling the peppers yields superior results.

SERVES 4 to 6

TIME 45 minutes, plus 45 minutes draining

WHY THIS RECIPE WORKS

We developed our roasted red pepper recipe to achieve tender but not mushy flesh, smoky flavor, and skin that would peel off easily. We found that oven broiling is clearly superior to charring over a gas burner, but took care not to overroa...

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