Chili Roasted Pepper Salad
This chili roasted pepper salad combines smoky, spicy flavors with roasted vegetables for a hearty vegetarian dish. Perfect as a colorful side or main, it’s an easy chili pepper salad that's both healthy and visually stunning.
Ingredients
- 2 red bell peppers, seeded and cut into 1/4-inch strips
- 2 large poblano peppers, seeded and cut into 1/4-inch strips
- 1 red onion, cut into strips
- 2 zucchini, sliced into 1/4-inch rounds
- 1 1/2 tablespoons olive oil
- 1 teaspoon dried ancho chili powder
- 1/2 teaspoon dried chipotle chili powder
- 1/2 teaspoon salt
- 1 tablespoon sherry vinegar
- 1/3 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
Instructions
- Preheat your oven to 400°F.
- Spread the red bell peppers, poblano peppers, red onion, and zucchini on a large baking sheet. Drizzle the olive oil over the vegetables and toss until evenly coated.
- In a small bowl, combine the ancho chili powder, chipotle chili powder, and salt. Sprinkle this mixture over the vegetables, tossing once more to ensure they’re generously seasoned.
- Roast the vegetables in the preheated oven for 35 minutes, stirring halfway through, until they’re tender and slightly charred in spots.
- Once roasted, transfer the vegetables to a large serving bowl. Drizzle with the sherry vinegar and sprinkle with chopped cilantro and crumbled cotija cheese.
- Give everything a final toss to mix, and taste to adjust seasoning if needed.
- Serve warm or at room temperature. Enjoy!