Pan Roasted Pepper Salad
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Pan Roasted Pepper Salad

This Pan Roasted Pepper Salad makes an easy and delicious side dish to meat, poultry, or fish and can also be enjoyed on its own as a vegetarian dish.
Course Vegetarian
Servings 4
Author Marisa

Ingredients

  • 2 tablespoons canola or vegetable oil
  • 4 sweet bell peppers seeded and roughly cut into1 inch pieces
  • 2 onions peeled and cut into 1 inch pieces ( separate layers)
  • 3 garlic cloves peeled and smashed
  • salt and pepper
  • 1 tablespoon balsamic vinegar
  • A bunch arugula rinsed and dried
  • 1 tablespoon chopped fresh basil
  • 1/3 cup pomegranate Arils
  • 1 tablespoons shredded Parmesan cheese
  • extra virgin olive oil for drizzlling

Instructions

  • Pour the oil into a non stick frying pan and heat to medium high.
  • Add the cut peppers, onions and smashed garlic to the pan and season with salt and pepper.
  • Cook for about 7 to 10 minutes while stirring occasionally so that they get a nice sear.
  • Just before turning off the heat, drizzle the balsamic vinegar over the veggies while stirring to coat all over (for about 1 minute).
  • Remove from the heat.
  • Place the arugula onto a serving platter and top with the roasted pepper mixture.
  • Scatter the chopped basil, pomegranate Arils and Parmesan cheese over the pepper salad.
  • Drizzle a little extra virgin olive oil over the roasted pepper salad and serve with your favorite bread.