Roasted Bell Pepper and Onion Salad

Ingredients

• Fresh basil (1/4 cup, chopped)
• Salt and pepper (to taste)
• Honey (1 teaspoon)
• Dijon mustard (1 teaspoon)
• Balsamic vinegar (2 tablespoons)
• Olive oil (2 tablespoons)
• Red onion (1, thinly sliced)
• Yellow bell peppers (2)
• Red bell peppers (2)

Instructions

1. Preheat the oven to 425°F.
2. Cut the bell peppers in half, remove the seeds and stems, and place them on a baking sheet.
3. Drizzle the bell peppers and sliced onion with olive oil, salt, and pepper.
4. Roast in the oven for 20-25 minutes, or until the peppers are charred and tender.
5. Remove the peppers from the oven and let them cool slightly. Peel off the charred skin and slice the peppers into strips.
6. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
7. In a large bowl, combine the roasted bell peppers, sliced onion, and chopped basil.
8. Drizzle the vinaigrette over the salad and toss to coat evenly.
9. Serve the salad chilled or at room temperature.