Grilled Red Pepper Potato Salad
Red bell peppers are a great source of vitamin C, providing more than twice the amount found in oranges.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Grilled Red Pepper Potato Salad
Ingredients
Instructions
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Preheat the grill to medium-high heat.
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Cut the red bell peppers in half, remove the seeds, and brush them with olive oil.
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Grill the peppers for about 5-7 minutes per side, until they are charred and tender. Remove from the grill and let them cool.
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Meanwhile, boil the potatoes until tender. Drain and let them cool.
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Once the peppers are cool enough to handle, peel off the charred skin and slice them into thin strips.
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In a large bowl, combine the sliced peppers, diced potatoes, chopped red onion, olive oil, lemon juice, parsley, salt, and black pepper.
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Toss everything together until well combined.
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Let the salad rest for about 10 minutes to allow the flavors to meld.
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Serve the grilled red pepper potato salad chilled or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 28g10%
- Sugars 4g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
