Roasted Bell Peppers with Simple Vinaigrette

Ingredients

• 3 bell peppers, any color
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon dijon mustard
• Salt and pepper, to taste

Directions

1. Preheat oven to 400°F (200°C).
2. Cut bell peppers into thick slices and place on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast in preheated oven for 15 minutes, stirring once halfway through.
4. Meanwhile, make the vinaigrette. In a small bowl, whisk together balsamic vinegar, honey and dijon mustard. Slowly whisk in olive oil until combined.
5. When the peppers are done, remove from the oven and let cool slightly.
6. In a large bowl, combine the roasted peppers and vinaigrette. Toss to combine and season with salt and pepper, to taste.
7. Serve immediately.

Interesting Facts

• Bell peppers are an excellent source of vitamin C and other antioxidants.
• This salad can be served warm or cold.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.