Roasted tomato-and-Pepper Salad

Categories: Salad- slaw- salad dressing

Ingredients

• 6 large plum tomatoes
• Vegetable cooking spray
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red bell pepper
• 1 medium purple onion, cut into eighths
• 1 Tbsp. olive oil
• 1 Tbsp. balsamic vinegar
• 1 garlic clove, minced
• 1/2 tsp. salt
• 1/2 tsp. dried oregano
• 1/2 tsp. 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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