Roasted Pepper, Squash, And Feta Salad

1. 1

   Preheat oven to broil.

2. 2

   Coat bell pepper evenly with 1 teaspoon olive oil, and place on a baking sheet. Broil 3 inches from heat 10 minutes or until charred.

3. 3

   Remove pepper from oven, and place in a paper bag or bowl covered with plastic wrap; let steam for about 5 minutes. (This process will loosen the skin so it will be easier to peel.) Remove seeds; chop the pepper, and place in a large bowl. Set aside.

4. 4

   Reduce oven heat to 400u00b0. Place yellow and zucchini squash cubes on a 15- x 10-inch jellyroll pan; add remaining 3 teaspoons olive oil, vinegar, and rosemary. Toss to coat vegetables evenly; add sea salt and pepper, and spread evenly in a single layer. Roast at 400u00b0 for 30 minutes, stirring several times while cooking, until vegetables are tender and light brown around the edges. Remove from oven; cool to room temperature.

5. 5

   Add squash (and any pan drippings from squash), feta, and additional salt and pepper to chopped bell pepper in bowl; toss gently to mix.

6. 6

   Remove stems and any discolored leaves from arugula, and place on individual serving plates or a large platter. Place a spoonful of squash mixture on top, and drizzle with a little olive oil and vinegar if needed. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.