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5 recipes to fight the winter blues

By: Enrique Gili on Feb. 15, 2011, 6:19 a.m.
Roasted red peppers

Photo: vesna cvorovic/Shutterstock

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Roasted Red Peppers With Vinaigrette

A ripe red pepper roasted over an open flame or cooked in the oven offers a host of nutrients reported to lower the risk of heart disease and cancer.

Roasted Red Peppers With Vinaigrette


  • 2 large red bell peppers, stemmed and seeded
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • Dash ground black pepper
  • Dash sea salt
  • 1 loaf rustic multigrain bread, sliced

Time estimates

Prep time: 5 minutes

Total time: 30 minutes


  1. Preheat oven to 400 degrees F.
  2. Slice off top and bottom of pepper, so you have a cylinder. Remove seeds. Cut lengthwise so pepper lies flat.
  3. Place peppers on lightly oiled baking sheet on top rack of oven. Cook until pepper begins to blacken and crack, about 10 minutes. Remove from oven and allow peppers to cool.
  4. Combine olive oil, vinegar, pepper and salt in mixing bowl. Season to taste.
  5. Cut peppers into bite-sized pieces. Drizzle vinaigrette over peppers. Serve on toasted multigrain bread with capers, pitted olives or roasted garlic.

Serves 2 as an appetizer