Roasted Pepper and Tomato Salad

Start by roasting 3 red bell peppers. I didn’t know how to roast peppers before I made this recipe the first time, so here’s the skinny…

Rinse and dry the bell peppers. Skewer them with a fork, or use tongs to rotate the pepper. Place the peppers over an open flame, like a burner on your stove. Allow the skin to char, turning to char all sides. Once the whole pepper is charred, remove from heat and put it in a plastic bag for about 10 minutes. Then, rinse away the skin and you’re left with wonderful, delicious roasted peppers.

Cut the peppers into strips, discarding the seeds. Put the pepper strips into a foil pouch. Cook at 375 degrees F for 20 minutes.

Meanwhile, cut 6 roma tomatoes in half. Place cut side down on a cutting board and squish out some of the juice. Let drain for about 10 minutes and discard the excess juice.

Then, place the tomatoes, cut side up in a baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and pepper, to taste. Roast at 375 degrees F for about 45 minutes.

Take out peppers and tomatoes and let them cool. Once the tomatoes are cool enough to handle, remove the skins. Leave tomatoes in halves or cut them smaller if you prefer.

In a separate bowl, combine tomatoes and the peppers, with any juices from the peppers.

For the dressing, combine remaining olive oil, garlic, mustard, vinegar, and wine. Taste and adjust seasonings if needed. It should be a nice balance between sweet and tangy.

Pour the dressing onto the tomatoes and peppers and stir gently. It’s best if you refrigerate the salad and let the flavors mingle for at least 30 minutes before eating.