Chili Roasted Pepper Salad

[Photograph: Carrie Vasios]

A variety of peppers, zucchini, and onions are rubbed with a mix of chipotle and ancho chili powders then roasted and tossed with vinegar and Cotija cheese.

Chili Roasted Pepper Salad

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:serves 4
Active time:25 minutes
Total time:1 hour
This recipe appears in: Serious Entertaining: Taco Night

Ingredients

  • 2 red bell peppers, seeded and cut into 1/4 inch stripes
  • 2 large poblano peppers, seeded and cut into 1/4 inch strips
  • 1 red onion, cut into strips
  • 2 zucchini peppers, cut into 1/4 inch rounds
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon dried ancho chili powder
  • 1/2 teaspoon dried chipotle pepper powder
  • 1/2 teaspoon salt
  • 1 tablespoon sherry vinegar
  • 1/3 cup chopped cilantro
  • 1/4 cup crumbled Cotija cheese

Procedures

  1. 1

    Preheat oven to 400°F. Place bell peppers, poblanos, onion, and zucchini on a baking sheet. Toss with olive oil.

  2. 2

    In a small bowl, whisk together ancho chili powder, chipotle chili powder, and salt.

  3. 3

    Sprinkle chili powder mix over vegetables and toss to combine.

  4. 4

    Roast vegetables until soft and charred in spots, about 35 minutes.

  5. 5

    Transfer vegetables to a large bowl. Toss with sherry vinegar, cilantro, and Cojita cheese. Serve warm.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: