Roasted Bell Pepper Salad with Pine Nuts

1. 1

   Preheat oven to 400F.

2. 2

   Place all bell peppers in large bowl.

3. 3

   Pour 6 tablespoons oil over peppers; toss to coat.

4. 4

   Place peppers, cut side down, on 2 large rimmed baking sheets.

5. 5

   Sprinkle with salt.

6. 6

   Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes.

7. 7

   Cool slightly; peel, if desired.

8. 8

   Cut peppers into 1/4-inch-wide strips.

9. 9

   Transfer to large bowl; add accumulated juices from baking sheets.

10. 10

    Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently.

11. 11

    Refrigerate at least 1 hour.

12. 12

    (Can be prepared 1 day ahead.)

13. 13

    Drain peppers; discard juices.

14. 14

    Transfer peppers to platter.

15. 15

    Season with salt, pepper and more vinegar, if desired.

16. 16

    Toss gently; sprinkle with pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.