Roasted Tomato-And-Pepper Salad

13 ingredients
7 steps

Ingredients

  • 6 large plum tomatoes
  • Vegetable cooking spray
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium-size purple onion, cut into eighths
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup sliced fresh basil

Directions

  1. 1
    Cut tomatoes into 1/4-inch-thick slices. Arrange on an aluminum foil-lined baking sheet coated with cooking spray.
  2. 2
    Broil 5 minutes on each side; set tomato aside.
  3. 3
    Cut bell peppers in half lengthwise; remove and discard seeds.
  4. 4
    Arrange peppers (cut sides down) and onion on a foil-lined baking sheet coated with cooking spray.
  5. 5
    Broil, 5 inches from heat, 8 to 10 minutes on each side or until peppers look blistered. Remove peppers, and broil onion 3 more minutes, if necessary.
  6. 6
    Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; cut into thin strips.
  7. 7
    Whisk together oil and next 5 ingredients in a large bowl; add vegetables, tossing to coat. Sprinkle with basil.

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