Roasted Veggies Salad

1. 1

   1. Cut up the peppers in large chunks and clean the asparagus.

2. 2

   2. Toss with olive oil, salt, and pepper.

3. 3

   3. Roast to your desired doneness at 425 degrees; I roasted the asparagus for about 5-6 minutes and peppers for about 15-20 minutes.

4. 4

   4. When the veggies cool, dress with a little bit of balsamic vinegar.

5. 5

   5. Add the diced onion.

6. 6

   6. Sprinkle with a little bit of basil.

7. 7

   Notes:

8. 8

   I tried this salad by roasting the peppers first and removing the skins, but that totally changed the texture and flavor.

9. 9

   You can grill the peppers and asparagus on a grill instead of in the oven. (I don't have a grill.)

* Per serving · 4 servings · Values may vary.

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