Roasted Pepper Salad with Feta, Pine Nuts & Basil
 Take your summer gatherings to the next level with this colorful, make-ahead roasted red pepper salad—perfect alongside your favorite grilled dishes. Ingredients 4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored 2 tablespoons extra virgin olive oil 2 teaspoons red wine vinegar 1 small garlic clove, minced 3 tablespoons chopped fresh basil, divided ½ teaspoon dried oregano 1 teaspoon sugar ¾ teaspoon salt ⅛ teaspoon freshly ground black pepper 3 tablespoons pine nuts 2 ounces (a scant ½ cup) crumbled Feta ⅓ cup pitted kalamata olives 4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored 2 tablespoons extra virgin olive oil 2 teaspoons red wine vinegar 1 small garlic clove, minced 3 tablespoons chopped fresh basil, divided ½ teaspoon dried oregano 1 teaspoon sugar ¾ teaspoon salt ⅛ teaspoon freshly ground black pepper 3 tablespoons pine nuts 2 ounces (a scant ½ cup) crumbled Feta ⅓ cup pitted kalamata olives Instructions Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm. Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight. Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired. Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm. Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight. Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired. Nutrition Information Powered by Per serving (4 servings) Calories: 194 Fat: 16g Saturated fat: 4g Carbohydrates: 11g Sugar: 7g Fiber: 3g Protein: 4g Sodium: 673mg Cholesterol: 13mg Per serving (4 servings) Calories: 194 Fat: 16g Saturated fat: 4g Carbohydrates: 11g Sugar: 7g Fiber: 3g Protein: 4g Sodium: 673mg Cholesterol: 13mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.