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