Roasted Sweet Pepper Salad with Carrot

1.Preheat the oven to 425°F (220°C).

2.Slice the sweet peppers into strips and remove the seeds and membrane.

3.Peel and slice the carrots into thin rounds.

4.Peel and chop the onion and garlic.

5.Tear the white bread into small pieces.

6.Place the sweet pepper strips, carrot rounds, onion, garlic, and torn bread on a baking sheet.

7.Drizzle the vegetables and bread with sunflower oil and toss to coat.

8.Roast in the oven for 20-25 minutes, or until the vegetables are tender and the bread is crispy.

9.In a small bowl, whisk together the soy sauce and sunflower oil to make the dressing.

10.Remove the roasted vegetables and bread from the oven and transfer to a large salad bowl.

11.Pour the dressing over the vegetables and bread and toss to combine.

12.Serve the roasted sweet pepper salad immediately and enjoy!