Roasted Red Pepper Salad with Red Onions and Cucumbers

Name: Roasted Red Pepper Salad with Red Onions and Cucumbers
Ingredients: 4 , red bell peppers (6 to 9 ounces each), prepared according to illustrations 1 through 5 below; 1 , large cucumber (about 1 pound), seedless, halved lengthwise, and cut into 1/4-inch-thick half cirlces; , Kosher salt; 2 tablespoons, balsamic vinegar; , Ground black pepper; 4 tablespoons, olive oil; 1 , small red onion, halved and sliced thin; 2 tablespoons, minced fresh mint leaves

Side Dishes
Vegetables
Vegetarian
Salads

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

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