Roasted Tomato-and-Pepper Salad

Roasted Tomato-and-Pepper Salad

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Ingrediënten

Makes 6 servings / Prep: 15 min., Broil: 30 min., Stand: 10 min.

  • 6 large plum tomatoes
  • Vegetable cooking spray
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium-size red onion cut into eighths
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove minced
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper
  • ¼ cup sliced fresh basil

Instructies

  • Cut tomatoes into ¼-inch-thick slices.
  • Arrange tomato slices on an aluminum foil-lined baking sheet coated with cooking spray.
  • Broil 5 inches from heat 5 minutes on each side; set tomato aside.
  • Cut bell peppers in half lengthwise; remove and discard seeds.
  • Arrange peppers, cut sides down, and onion on a foil-lined baking sheet coated with cooking spray.
  • Broil 5 inches from heat 8 to 10 minutes on each side or until peppers look blistered.
  • Remove peppers, and broil onion pieces 3 more minutes, if necessary.
  • Place peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins.
  • Peel peppers; cut into thin strips.
  • Whisk together oil and next 5 ingredients in a large bowl; add vegetables, tossing to coat.
  • Sprinkle with sliced basil.
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