Roasted pepper and onion salad with blue cheese
Delicious roasted pepper and onion salad topped with creamy blue cheese, bursting with savory flavors and textures for a satisfying culinary experience.
Ingredients:
- medium red onions, quartered through stem end
- roasted red peppers (from a 24-ounce jar, preferably packed in brine), drained, halved lengthwise
- garlic cloves
- /4 cup extra-virgin olive oil
- Kosher salt, freshly ground pepper
- tablespoon (or more) Sherry vinegar or red wine vinegar
- cups (loosely packed) frisée
- /3 cup thinly sliced Spanish blue cheese (such as Cabrales or Valdeón; optional)
- 5 servings
Instructions:
- Heat oven to 450°. Mix together the initial 4 ingredients in a shallow 2-quart baking dish; stir to cover. Add salt and pepper to taste.
- Cook vegetables in the oven, stirring occasionally, until onions are browned and tender, for approximately 40 minutes. Mix in 1 tablespoon of Sherry vinegar. Add more salt, pepper, and vinegar to taste if needed.
- Place frisée on plates evenly. Put vegetables on top of the frisée. Pour the liquid from the baking dish over the top. Optionally, sprinkle with cheese.
Summary:
- Calories: 929 kcal
- Fat: 69 g
- Protein: 21 g
- Carbs: 68 g
- Potassium: 2211 mg
- Magnesium: 150 mg