Roasted Pepper Salad with Balsamic Vinaigrette

By amt2mf

Nutritional Facts
1 serving equals 346 calories, 27 g fat (9 g saturated fat), 36 mg cholesterol, 196 mg sodium, 18 g carbohydrate, 4 g fiber, 11 g protein.

Ingredients

• 2 each large sweet yellow, red and green peppers
• 1 small red onion, thinly sliced
• 6 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon each minced fresh oregano, rosemary, basil and parsley
• 1 garlic clove, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 cup cherry tomatoes, halved
• 1 carton (8 ounces) fresh mozzarella cheese pearls
• 5 fresh basil leaves

Details

Servings 5
Preparation time 40mins
Cooking time 40mins

Preparation

Step 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.

Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion.

In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.

Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.