Roasted Pepper Salad with Balsamic Vinaigrette Recipe

Ingredients

  • 2 each large sweet yellow, red and green peppers
  • 1 small red onion, thinly sliced
  • 6 tablespoons olive oil
  • 5 fresh basil leaves
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon each minced fresh oregano, rosemary, basil and parsley
  • 1 garlic clove, minced
  • + 6 more ingredients
    • ½ teaspoon garlic powder
    • ½ teaspoon cayenne pepper
    • ½ teaspoon pepper
    • ¼ teaspoon salt
    • 1 cup cherry tomatoes, halved
    • 1 carton (8 ounces) fresh mozzarella cheese pearls

1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. 2. Peel off and discard charred skin....

View full recipe at SpringPad

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