Roasted Tomato-and-Pepper Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Cut tomatoes into 1/4-inch-thick slices. Arrange on an aluminum foil-lined baking sheet coated with cooking spray.
2. Broil 5 minutes on each side; set tomato aside.
3. Cut bell peppers in half lengthwise; remove and discard seeds.
4. Arrange peppers (cut sides down) and onion on a foil-lined baking sheet coated with cooking spray.
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. 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. Whisk together oil and next 5 ingredients in a large bowl; add vegetables, tossing to coat. Sprinkle with basil.
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