The Roman Holiday Remix
Chilled Roasted Tomato, Bell Pepper, and Onion Salad with Basil and Balsamic Glaze
40 minutes
Serves 4
DinnerItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the Italian antipasto tradition, this gluten-free bruschetta salad swaps bread for pure roasted vegetable glory. You’ll learn how caramelization and chilling turn a few humble ingredients into a dish Audrey Hepburn would actually eat.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
- 02Arrange the red bell pepper, yellow bell pepper, tomatoes, and red onion in a single layer on the sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with kosher salt and black pepper. Toss gently to coat, keeping the veggies in a single layer.
- 03Roast for 25-28 minutes, until edges of veggies are golden and tomatoes have just started to collapse.
- 04While vegetables roast, whisk balsamic vinegar and honey together in a small saucepan. Bring to a boil over medium heat, then simmer for 5-8 minutes until reduced by half and syrupy. Remove from heat and let cool.
- 05Remove roasted veggies from the oven and let cool for at least 10 minutes. Transfer to a large bowl and refrigerate for 15 minutes to chill.
- 06Once chilled, chop all the roasted veggies into bite-size pieces and return to the bowl. Add the minced garlic and remaining 1 tablespoon olive oil, toss gently.
- 07Stir in the fresh basil. Taste and adjust seasoning with a pinch more salt or pepper if needed.
- 08Transfer salad to a serving platter. Drizzle generously with balsamic glaze just before serving.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.