Roasted Tomato-And-Pepper Salad

• 6 large plum tomatoes
• Vegetable cooking spray
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red bell pepper
• 1 medium-size purple onion, cut into eighths
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground pepper
• 1/4 cup sliced fresh basil

1. Cut tomatoes into 1/4-inch-thick slices. Arrange on an aluminum foil-lined baking sheet coated with cooking spray.
2. Broil 5 minutes on each side; set tomato aside.
3. Cut bell peppers in half lengthwise; remove and discard seeds.
4. Arrange peppers (cut sides down) and onion on a foil-lined baking sheet coated with cooking spray.
5. Broil, 5 inches from heat, 8 to 10 minutes on each side or until peppers look blistered. Remove peppers, and broil onion 3 more minutes, if necessary.
6. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; cut into thin strips.
7. Whisk together oil and next 5 ingredients in a large bowl; add vegetables, tossing to coat. Sprinkle with basil.

tomatoes, vegetable cooking spray, yellow bell pepper, green bell pepper, red bell pepper, purple onion, olive oil, balsamic vinegar, garlic, salt, oregano, freshly ground pepper, fresh basil

Taken from www.myrecipes.com/recipe/roasted-tomato-and-pepper-salad (may not work)