Roasted Bell Pepper Salad with Tangy Vinaigrette

Ingredients

Fresh parsley

1/2 cup, finely chopped

Fresh basil

1/2 cup, finely chopped

Salt and pepper

to taste

Red wine vinegar

1/4 cup

Garlic

2 cloves, minced

Extra virgin olive oil

1/2 cup

Bell peppers

4, mixed colors

Instructions

1. Preheat your oven to 450°F (232°C).
2. Cut the bell peppers into quarters, remove the seeds, and arrange them on a baking sheet skin side up.
3. Drizzle the peppers with 1 tablespoon of the olive oil. Roast in the oven for 15-20 minutes, until the skin is charred and blistered.
4. Remove the peppers from the oven and let them cool. Once cooled, peel off the skins, revealing the soft, sweet flesh of the peppers.
5. While the peppers are cooling, prepare the vinaigrette. In a large bowl, whisk together the remaining olive oil, minced garlic, red wine vinegar, salt, and pepper.
6. Add the roasted bell peppers, chopped basil, and parsley to the bowl with the vinaigrette. Toss everything together until well combined.
7. Allow the salad to sit for at least 30 minutes to let the flavors meld together. You can serve it at room temperature or chilled. Either way, it will be delicious.