Roasted Bell Pepper Salad with Pine Nuts

Ingredients

• 6 large red bell peppers
• halved
• seeded
• 6 large yellow bell peppers
• halved
• seeded
• 6 large orange bell peppers
• halved
• seeded
• 8 tablespoons extra-virgin olive oil
• 3 tablespoons (or more) balsamic vinegar
• 1/2 cup pine nuts
• toasted

Instructions

1. Preheat oven to 400F.
2. Place all bell peppers in large bowl.
3. Pour 6 tablespoons oil over peppers; toss to coat.
4. Place peppers, cut side down, on 2 large rimmed baking sheets.
5. Sprinkle with salt.
6. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes.
7. Cool slightly; peel, if desired.
8. Cut peppers into 1/4-inch-wide strips.
9. Transfer to large bowl; add accumulated juices from baking sheets.
10. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently.
11. Refrigerate at least 1 hour.
12. (Can be prepared 1 day ahead.)
13. Drain peppers; discard juices.
14. Transfer peppers to platter.
15. Season with salt, pepper and more vinegar, if desired.
16. Toss gently; sprinkle with pine nuts.