Roasted Bell Pepper Salad with Pine NutsMark Thomas
Recipe information
Yield
Makes 24 servings
Ingredients
6 large red bell peppers, halved, seeded
6 large yellow bell peppers, halved, seeded
6 large orange bell peppers, halved, seeded
8 tablespoons extra-virgin olive oil
3 tablespoons (or more) balsamic vinegar
1/2 cup pine nuts, toasted
Preparation
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. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.
