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Roasted Pepper Salad with Balsamic Vinaigrette

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I’d love to have my own Italian restaurant someday.—Seth Murdoch, Red Rock, Texas

5 ServingsPrep: 20 min. + marinating Broil: 20 min. + standing

Ingredients

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Directions

Broil peppers 4 in. from the heat until skins blister, about 5
minutes. With tongs, rotate peppers a quarter turn. Broil and rotate
until all sides are blistered and blackened. Immediately place
peppers in a large bowl; cover and let stand for 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Cut
peppers into thin strips; place in a large bowl. Add onion.

2 of 2

Roasted Pepper Salad with Balsamic Vinaigrette (continued)

Directions (continued)

In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic
powder, cayenne, pepper and salt; pour over pepper mixture and toss
to coat. Cover and refrigerate for up to 4 hours.
Before serving, allow peppers to come to room temperature. Place on a
serving plate; top with tomatoes, cheese and basil leaves. Yield: 5
servings.

Nutrition Facts: 1 serving equals 346 calories, 27 g fat (9 g saturated fat), 36 mg cholesterol, 196 mg sodium, 18 g carbohydrate, 4 g fiber, 11 g protein.