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Warm Roasted Pepper Salad

Author Becky's Mindful Kitchen

Ingredients

  • Roasted Peppers sliced ( Roast peppers in the oven at 400-425 for about 30 minutes until they look wilted or starts to burn. Place in a bowl and cover for 20 minutes. Peel the peppers and remove the seeds)
  • Sun dried tomatoes sliced
  • raisins
  • pecans toasted is optional
  • unrefined sea salt
  • freshly grated pepper
  • basil rosemary, other Italian herbs
  • Extra Virgin Olive Oil
  • Balsamic Vinegar make sure that yours does not contain any caramel coloring
  • A shaved or freshly grated raw hard cheese ex: parmigiano-reggiano
  • Optional: chopped uncured nitrite and nitrate free bacon.

Instructions

  • If the peppers are still warm, simply combine everything in a bowl and season and dress with the vinegar and oil. Otherwise over low heat, combine everything in a pan and warm the peppers that way.