Roasted Pepper Salad

A vibrant and flavorful salad featuring roasted bell peppers, fresh herbs, and a tangy vinaigrette.

Ingredients - Serves 4

Preheat your oven to 450°F (232°C).
Cut the bell peppers into quarters, remove the seeds, and place them on a baking sheet.
Drizzle the peppers with 1 tablespoon of the olive oil and roast in the oven for 15 minutes, or until the skin is charred and blistered.
Remove the peppers from the oven and let them cool. Once cool, peel off the skin.
In a large bowl, whisk together the remaining olive oil, minced garlic, red wine vinegar, salt, and pepper to make the vinaigrette.
Add the roasted peppers, chopped basil, and parsley to the bowl and toss to combine.
Serve the salad at room temperature or chilled.