Go Back
+ servings
Pan Roasted Pepper Salad

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


  • 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


  • 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.