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BALSAMIC TOMATO AND ROASTED PEPPER SALAD

Source of Recipe

meals that heal cookbook


List of Ingredients

1 1/2 tea. balsamic vinegar
1 tea. extra virgin olive oil
1 tea. flaxseed oil
1 small clove garlic, minced
1/4 tea. salt
1/8 tea. black pepper
2 large red bell peppers, halved and seeded
2 large tomatoes, cut into 1/2" thick slices
1/3 cup julienne cut fresh basil leaves


Recipe

Preheat the broiler. Coat a broiler pan rack with cooking spray. In a cup, whisk together the vinegar, oils, garlic, salt and pepper; set aside.
Place the bell peppers, skin side up, on the prepared rack. broil, w/o turning, for 8 to 12 mins, or until the skins are blackened and blistered in spots. Place the peppers in a bowl and cover with a kitchen towel. Let stand for 10 mins. or until cool enough to handle. Peel the skin from the peppers and discard. Cut the peppers into 1/2"wide strips. Arrange the tomato slices on a platter. Sscatter the pepper strips on top and sprinkle with the basil. Drizzle the dressing over the salad. Let stand for at least 15 mins to allow the flavors
to blend.