Roasted Pepper and Onion Salad with Blue Cheese

I skipped the salt and added miso instead for a bump. At end, I mixed in leftover vegies also.

• Anonymous

• Not big city anymore, OK

• 5/6/2017

Put Blue cheese on while still hot, added thyme, used carrots, zucchini, onions, garlic, green peppers. Mushrooms, baked separately, as they don't need much cooking. Great rolled in tortilla, over eggs, panini or alone.

• Anonymous

• Not big city anymore, OK

• 2/19/2017

Much improved by passing on jarred red peppers and roasting fresh ones myself. Otherwise not bad.

• tougeika

• Kobe Japan

• 2/3/2015

If you don't have anything nice to say.....And more importantly, if you didn't make it, why would we want to see your opinion?

• katymccoy

• Sacramento CA

• 1/17/2015

Looks oily and greasy. Why do that to perfectly good vegetables?

• Anonymous

• 1/15/2015

This one is a keeper... have made it several times and find that making it in advance then putting it in the fridge until I am ready to top off a salad works just as well. I topped spinach with this and (for me) the key was using really, really good blue cheese. Very good, a keeper, as other reviewers mentioned.

• JenniferMuryn

• Chicago

• 6/28/2014

A new favorite. It was so easy to serve my guests. I roasted the vegetables ahead of time (hours) and then assembled right before serving. I used a tub of spring greens and it was perfect.

• LisaBNichols

• Seattle

• 8/11/2013

My dinner party guests loved this dish. I roasted the veggies hours before the party and then assembled right before serving. A new favorite.

• LisaBNichols

• Seattle

• 8/11/2013

This is very tasty. I added more sherry vinegar and olive oil at the end to make it a bit "saucier" and served it over arugula and watercress. My garlic cloves were pretty brown and crispy after the roasting, but I chopped/mashed them up and mixed them into the dressing and they tasted great.

• wordridden

• Brighton, UK

• 3/8/2013

This is a great salad. I could eat it as a meal!

• Anonymous

• Baltimore, MD

• 11/17/2012

This salad is delicious and simple. The layers of flavours are wonderful and more pronounced than I expected. I used arugula instead of frisee and topped with cambozola. The cheese (obviously) added a creaminess that was a very nice compliment to the other flavours and textures, it also added some brightness to the plate. I can see this going into regular rotation because it is delicious and easy. I did expect more liquid after the roasting but in the end, it was enough and it wasn't overdressed.

• jameus6

• calgary, ab

• 10/28/2012