Ingredients:

  • 3 large red bell peppers, seeded and quartered (approx. 680g)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 2 cups cherry tomatoes, halved (300g)
  • 1/2 cup red onion, thinly sliced into half-moons (75g)
  • 1/4 cup fresh basil leaves, torn (15g)
  • 2 tbsp flat-leaf parsley, chopped (30g)
  • 3 tbsp balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced (5g)
  • 1/4 tsp black pepper
  • 1 pinch salt

Instructions:

  1. Preheat the broiler to high.
  2. Toss pepper quarters with 2 tbsp olive oil and salt, then place on a baking sheet and broil for 5-7 minutes per side until skins are blistered and mahogany-colored.
  3. Transfer hot peppers to a bowl and cover tightly with aluminum foil for 10 minutes to steam the skins.
  4. Peel the skins off the peppers and slice them into bite-sized strips.
  5. In a large bowl, combine halved cherry tomatoes and sliced red onions.
  6. Add the peeled roasted pepper strips, torn basil, and chopped parsley to the bowl and toss to distribute evenly.
  7. In a small jar, whisk together balsamic vinegar, 1/4 cup olive oil, minced garlic, salt, and black pepper until emulsified.
  8. Drizzle the dressing over the vegetables and toss gently.