Bell Pepper And Carrot Salad
If you have an abundance of bell peppers this recipe is for you.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Side Dish
- Method: Oven
- Cuisine: Russian
- Diet: Vegan
Ingredients
Scale
- 1lb mixed bell peppers, chopped
- 2 carrots, sliced
- 1 Spanish onion, chopped
- 1 lb tomatoes, chopped
- 2 garlic cloves, peeled
- 2 tbsp. white vinegar
- 2 tbsp. sugar
- 2–3 tbsp. olive oil
- 1 tsp salt
- black pepper to taste
Instructions
- Preheat the oven to 425F.
- Place all the vegetables on a large baking sheet, do not mix them up!
- Season vegetables with salt, pepper and oil, mixing them separately making sure that everything is seasoned equally.
- Roast the vegetables at 425F for 25 minutes.
- Once vegetables are done, let them cool for 10 minutes or so.
- Scoop tomatoes and garlic off the baking sheet into the blender, add the vinegar and sugar. Blend until everything is smooth.
- Add the rest of the veggies into a big bowl, add the tomato/vinegar mixture, mix well.
- Scoop the salad into mason jars, or any container. Try to push all the vegetables under the sauce (just so all the flavors combine better)
- Refrigerate up to 10 days.*
Notes
- I don’t know if and how it freezes yet, it just doesn’t last that long in this house.