Roasted pepper and onion salad with blue cheese
Try our Roasted Pepper and Onion Salad with tangy blue cheese, bursting with flavors of charred veggies and creamy cheese. Perfect for a savory treat!
Ingredients:
- 2 medium red onions, quartered through stem end
- 6 roasted red peppers (from a 24-ounce jar, preferably packed in brine), drained, halved lengthwise
- 6 garlic cloves
- 1/4 cup extra-virgin olive oil
- Kosher salt, freshly ground pepper
- 1 tablespoon (or more) Sherry vinegar or red wine vinegar
- 8 cups (loosely packed) frisée
- 1/3 cup thinly sliced Spanish blue cheese (such as Cabrales or Valdeón; optional)
- 15 g fat
- 2 g fiber
Instructions:
- Heat the oven to 450°F. Mix the initial 4 ingredients in a shallow 2-quart baking dish; stir well. Add salt and pepper to taste.
- Bake the vegetables, stirring now and then, until the onions are caramelized and tender, approximately for 40 minutes. Add 1 tablespoon of Sherry vinegar and season with salt, pepper, and more vinegar according to your preference.
- Place frisée on plates equally. Put the vegetables over 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