Pre-heat the oven to 180 deg C (350 deg F) – spray a medium oven dish with cooking oil
Arrange the Bell Peppers on the prepared oven dish – roast 10 – 15 minutes or until lightly blackened (turn halfway)
Remove the roasted Bell Peppers from the oven – place in a plastic bag immediately and close to sweat and cool completely – once cooled, remove from the bag, peel and de-seed – slice thinly
Combine the Olive Oil, Balsamic Vinegar and the Garlic in a small bowl let stand 1 minute
Meanwhile, toss together the Peppers, Arugula, Basil and Pine Nuts – season to taste with Salt and Pepper – transfer to a serving bowl
Drizzle the Olive Oil mixture over the salad
Nutrition Facts
Roasted Peppers Salad
Amount per Serving
Calories
132.4
% Daily Value*
Fat
11.5
g
18
%
Saturated Fat
1.1
g
7
%
Polyunsaturated Fat
8.9
g
Carbohydrates
7.5
g
3
%
Fiber
1.7
g
7
%
Sugar
1.5
g
2
%
Protein
2.6
g
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.