Ingredients
- 2 whole red peppers
- 1 1/2 pound assorted red and white new potatoes
- 3/4 pounds green beans, trimmed and halved
- 1 bunch scallions, sliced
- 1/2 cup chopped fresh flat-leaf parsley
- 2 cloves garlic, minced
- 2 tablespoons chopped oregano leaves
- 1 lemon, zested and juiced
- 2 tablespoons white wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
Preheat the broiler. Place the red peppers on a foil lined baking sheet.
Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
and toss to combine.
In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.
Photo: Warm Vegetable Salad Recipe

















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 64 reviews
By milliemouse
Pine Ridge, FL
on September 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Looks amazing and can't wait to try this salad very soon.
By ConnieLeAir
Puyallup, WA
on August 05, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Who would have thought all that lemon with the garlic would have worked? It was delicious! And nothing wrong with cutting back on the oil, I did, and it worked out fine!
By Nathanismygiftf...
Illinois
on July 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a VERY delicious recipe. The only thing I will change next time is -I will roast the garlic. The garlic is raw in this recipe and it is too overpowering (plus it gives you dragon breath all day. So next time I make it I will use roasted garlic. I will make this again and again. Absolutely fabulous!
Read all 64 reviews