Roasted Pepper Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 tbsp olive oil (extra virgin)

5-6 bell peppers (preferably red)

2 roma tomatoes (roughly chopped)

1/2 tub mini bocconcini cheese (100 grams)

2 garlic cloves (minced)

2 tbsp fresh basil (roughly chopped)

1 tbsp fresh oregano (roughly chopped)

1 warm baguette (for serving)

Directions

Preheat your oven to 450 °F and line a large baking sheet with foil.

Begin by washing yours peppers, pat to dry, and remove the stem and seeds.

Add the peppers face down on the baking tray and roast for 30-45 minutes, or until blackened.

Once finished, add the peppers to a large bowl, cover with foil, and let steam for 15-20 minutes. This will help loosen the skin to peel easily.

Peel the skin from the peppers, and discard.

Slice the roasted peppers thin, and add to a medium sized serving bowl.Sammy's notes + tips: You will notice the peppers release their oil as they sit. This adds tons of flavour so keep some, but if it appears to be too oily, discard some, keeping in mind you will finish the dish with olive oil.

Add the tomatoes, bocconcini, basil, oregano, olive oil, and salt to taste.

Toss to combine.

Serve with warm bread.