Roasted Bell Pepper Salad with Pine Nuts
Photo by Mark Thomas
Ingredients
- 6 large orange bell peppers
- 8 tablespoons extra-virgin olive oil
- ½ cup pine nuts
- 3 tablespoons balsamic vinegar
- 6 large red bell peppers
- 6 large yellow bell peppers
Preheat oven to 400°F. Place all bell peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. ...
Rose Wines from Loire
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