Roasted Pepper Salad

A variety of colors, flavors, and heat levels make this roasted "salad" exciting. (Victoria de la Maza)

Sensational flavors combine with bright summery colors to make this dish perfect for entertaining al fresco.

Play with the colors and flavors of the peppers you use, mixing sweet with hot and anything in between, but choose ones more or less the same size, so they roast evenly.

I call this a salad because I’m serving it cold, but you can easily make it and eat it warm, out of the oven.

Serves 4 to 6

• 2 pounds small mixed peppers, such as baby bell, shishito, and jalapeño
• 3 tablespoons olive oil
• 3 tablespoons thinly sliced red onion
• Sea salt to taste

Preheat the oven to 425 degrees F.

Place the peppers on one layer on a baking sheet and roast in the oven until charred, about 40 minutes.

Transfer the charred peppers to a paper bag and close the bag. When the peppers are cool enough to handle, peel them and arrange them on a serving plate.

Drizzle with olive oil and garnish with slices of red onion. Season with sea salt. Serve warm, at room temperature, or chilled.