Roasted Tomato-and-Pepper Salad
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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