Mediterranean Roasted Pepper Stew Salad
This dish is a rustic, chunky roasted pepper and tomato salad with stew-like richness. It’s served warm or room temperature and flavored with garlic, olive oil, and fresh herbs — think of it as a Mediterranean answer to a caponata or zaalouk, but simpler and lighter.
⏱️ Time
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients
3 large red bell peppers (or mix of red, yellow, and orange)
2 medium ripe tomatoes, chopped
1 small red onion, finely sliced
2 garlic cloves, minced
3 tbsp olive oil
½ tsp smoked paprika
¼ tsp chili flakes (optional)
Salt and black pepper, to taste
1 tbsp red wine vinegar or lemon juice
Handful fresh parsley or basil, chopped
Optional: crumbled feta or a few olives for topping
Instructions
1. Roast the Peppers
Roast bell peppers over an open flame, under the broiler, or in a hot oven (220°C / 430°F) until the skin blisters and chars (about 15–20 minutes).
Transfer to a bowl and cover to steam (5–10 minutes), then peel, deseed, and slice into strips.
2. Cook the Base
In a large pan, heat olive oil over medium heat.
Add sliced onion and cook for 3–5 minutes until soft.
Add garlic, paprika, and chili flakes. Cook for 1 minute until fragrant.
3. Simmer with Tomatoes
Add chopped tomatoes. Season with salt and pepper.
Cook for 7–10 minutes until tomatoes break down and become saucy.
4. Combine and Finish
Add roasted pepper strips to the pan. Stir to combine.
Simmer together for 5–7 minutes until thick and slightly stew-like.
Stir in vinegar or lemon juice. Adjust salt and pepper.
Remove from heat and garnish with chopped parsley or basil.
5. Serve
Serve warm, at room temperature, or chilled.
Optional: Top with crumbled feta, olives, or a swirl of yogurt.
Notes & Tips
Short on time? Use jarred roasted peppers, drained and sliced.
Add texture: Stir in a handful of cooked chickpeas or white beans.
Serving ideas: Spoon onto toast, over couscous, or alongside grilled meat or fish.
❓ Frequently asked questions FAQ
Q: Can I make it ahead of time?
A: Yes! It tastes even better after sitting for a few hours or overnight.
Q: Is it served hot or cold?
A: Either! Traditionally room temp or slightly warm.
Q: Can I roast tomatoes with peppers?
A: Absolutely — roast them together for a deeper flavor.
Nutritional Information
Calories: 160
Protein: 3g
Carbs: 12g
Fat:11g
Fiber: 4g