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Roasted Pepper Shallot Salad

Posted on October 11th, 2012  |  No Comments

What up folks.

Happy freakin Thursday! Feels nice, doesn’t it? Feels great to me, especially ’cause yesterday I though it was Thursday, soon realized it wasn’t, got pretty down about it, and then had to go back to work. Boo.

Things cleared up a bit come lunchtime ’cause I had this sucker on hand. I’d say this dish is pretty much a definition of me. Layer upon layer of flavor, packed with a punch and looks like a complete mess. Annnnd it’s delicious. Okay, so maybe not a definition of me, but more so of how I like to eat. The grosser it looks, the better it probably tastes- that’s my motto. And also not my fault that sour cream mixed with meat, veggies, and beans looks like that.

With that said.. guys.. I’ve got something to share: Other than the fact that I’m away from my family, there are no beaches nearby, I’m lacking a few local friends and had to experience that intense sweat fest last month, I kinda, sorta like Texas.



Me and Texas, getting jiggy.

For reals. I’m as surprised as you are. California (and it’s unbelievable weather) stood really high on my most perfect places to live – why ever leave – gosh, are those waves I hear, down the street? Why yes, yes they were. And now… I’m cool living in a neighborhood, with no sidewalks, driving everywhere (though I do miss my bike) and embracing the heat. bugs. accents. paying for highways and cheap gas. Oh hell yeah, cheap gas. $3.31 to be exact. How you like them apples?

Ohhh apples, gotta make something with apples. Apple pie? Never made one of those, but pretty sure everyone else has… maybe apple chips, compote, jam… nothing sounds too appealing (apple-ing… haha) ’cause my favorite way to eat them is raw. Just straight up apple.

Unlike this fella here – cooked for a good 45 minutes – it seemed like the longer the better. Don’t worry it’s all pretty much hands off, totally makes up for the long cooking time.

And, not gonna lie, I freakin loved this, long cooking time and all. Even more than I love Texas, oh wait, what? Did I just say I love Texas? Okay, love may be bit of a strong word, I like Texas, but I really did love this dish.

I reckon you get to making it.

Ah, Texas talk.


Roasted Pepper Shallot Salad

Inspired by Bon Appetit magazine

Prep Time: 5 minutes

Cook Time: 45 minutes


Ingredients (2-4 servings)

  • 2 bell peppers, sliced
  • 6-8 garlic cloves, halved
  • 3-5 shallots, quartered
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 c. good extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 2 oz. blue cheese, crumbled
  • 1/2 – 1 c. cooked bulgar
  • handfuls of arugula


Preheat oven to 475 degrees. Combine first 6 ingredients and toss to coat.

Roast veggies for 40-45 minutes, turning occasionally.

Remove from oven and stir in vinegar.

Serve with bulgar and arugula. Or just arugula, or eat solo.


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