Green And Red Pepper Salad

• 2 large green peppers, halved and seeded
• 2 large red peppers, halved and seeded
• 1 tablespoon olive oil
• 2 tablespoons sweet onions or 2 tablespoons yellow onions, finely chopped
• 1 1/4 cups ripe tomatoes, peeled seeded and cut into a 1/4 inch dice
• 1/2 teaspoon salt (to taste)
• 1 teaspoon cumin
• 1/4 teaspoon cayenne
• Dressing
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon balsamic vinegar
• 1 pinch salt
• fresh ground black pepper

1. Pre-heat oven to 425 degrees.
2. Place the peppers cut-side down on a baking sheet with a lip or a baking pan. Bake for 10 minutes. Turn peppers over and bake for an additional 5 minutes. Repeat previous step two more times. Total baking time is 25 minutes.
3. Remove tray from oven and cover with a clean dishtowel for 10 minutes. The peppers should be soft and tender and you can easily slip off the skins.
4. Cut the green peppers into a 1/4 inch dice. Slice the red pepper halves in half (now they will be quarters) and reserve.
5. Add 1 tablespoon of oil to a non-stick skillet over medium heat. Add onions and stir for a minute, then add garlic and stir for 30 seconds. Add the green peppers, lower the heat a bit and cook for 5 minutes. Add tomatoes, cumin and cayenne and mix well. Cook an additional 6 minutes looking for the mixture to loose some of its moisture.
6. Combine the ingredients for the dressing in a small bowl and whisk.
7. To assemble your salad, arrange the red pepper quarters on a serving platter -- a la spokes on a wheel or flower petals. Its fine if the overlap a bit. Drizzle dressing over the red peppers. Spoon the green pepper-tomato mixture into the center -- allowing some to casually spill over.
8. Alternately, you can arrange this on single serving platters with 2 red pepper quarters in a V-shape and the green pepper-tomato mixture placed where the two strips join together.
9. This salad can be served chilled or at room temperature.

green peppers, red peppers, olive oil, sweet onions, tomatoes, salt, cumin, cayenne, dressing, extra virgin olive oil, balsamic vinegar, salt, fresh ground black pepper

Taken from www.food.com/recipe/green-and-red-pepper-salad-140847 (may not work)