Roasted Bell Pepper Salad

Roasting the Bell Peppers Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2.Cut the bell peppers in half, remove the seeds, and slice into large pieces.

3.In a bowl, toss the bell pepper slices with olive oil, salt, and black pepper until well coated.

4.Spread the bell pepper slices in a single layer on the prepared baking sheet.

5.Roast in the preheated oven for 25-30 minutes, or until the peppers are soft and slightly charred.

Assembling the Salad Once the roasted bell peppers have cooled, cut them into bite-sized strips.

7.In a large bowl, combine the roasted bell peppers, cherry tomatoes, red onion, parsley, and basil.

8.Drizzle balsamic vinegar and olive oil over the salad, and toss gently to combine.

9.Season with salt and black pepper to taste.

10.For extra flavor, sprinkle crumbled feta cheese over the salad if desired.

11.Chill the salad in the refrigerator for at least 30 minutes before serving.