Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr 55 min
Prep:
1 hr 15 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Dressing:
Baked Garlic and Pepper Salad:

Directions

For the dressing: In a small bowl, whisk together the vinegar, lemon juice, and olive oil. Season to taste with salt and pepper. Set aside until ready to use.

Preheat oven to 425 degrees F.

For the salad: Cut 1/2-inch off the tops of the heads of garlic, so the cloves are just visible. Rub the heads of garlic, bell peppers and tomatoes with olive oil to coat them. With a paring knife, cut a cross across the stem end of each tomato. Place all the vegetables on a baking sheet and roast for 30 to 40 minutes, turning every 10 minutes.

Immediately place all the vegetables in a large bowl, cover with plastic wrap and leave to cool, about 30 minutes. Peel the peppers and tomatoes, remove the seeds, and cut vegetables into strips. Squeeze the garlic cloves from their skins. Arrange the vegetables on a large serving platter, or on individual plates, season with salt and pepper to taste, and drizzle with the reserved dressing.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Spinach Salad with Garlic Dressing

Recipe courtesy of Trisha Yearwood

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

Recipe courtesy of Giada De Laurentiis

Baked Chili-Garlic Fries

Recipe courtesy of Ree Drummond

Baked Garlic Cheese Grits

Recipe courtesy of Paula Deen

Baked Dill Garlic Salmon

Baked Rigatoni With Meatballs and Peppers

Recipe courtesy of Food Network Kitchen

Oven Baked Pepper Bacon

Recipe courtesy of Good Housekeeping

Twice Baked Poblano Peppers

Recipe courtesy of Deb Stanton

Browse Reviews By Keyword

          Latest Stories