Mediterranean Roasted Bell Pepper and Onion Salad

Ingredients

Yellow bell pepper

1, sliced

Red bell pepper

1, sliced

Red onion

1 large, sliced

Extra virgin olive oil

3 tablespoons, divided

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Fresh basil leaves

1/4 cup, chopped

Balsamic vinegar

2 tablespoons

Dijon mustard

1 teaspoon

Honey

1 teaspoon

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the sliced yellow and red bell peppers and red onion. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss until the vegetables are evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast in the oven for 20 to 25 minutes, or until the peppers are charred and tender, and the onions are caramelized.
4. Once roasted, remove the vegetables from the oven and allow them to cool slightly. When cool enough to handle, peel off the charred skin from the peppers and slice them into thin strips.
5. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, remaining tablespoon of olive oil, and a pinch of salt and pepper until emulsified to create the vinaigrette.
6. In a large salad bowl, combine the roasted bell peppers, caramelized onions, and chopped basil. Drizzle the vinaigrette over the salad and toss gently until all ingredients are well coated. Adjust seasoning if necessary.
7. Serve the salad chilled or at room temperature. For a heartier meal, pair it with grilled chicken or fish, and enjoy the taste of the Mediterranean.