Roasted Red Bell Pepper Salad

• 4 large red bell peppers
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon honey
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, grated
• 2 tablespoons pine nuts, toasted
• 1/2 cup Castelvetrano olives, halved

1. Preheat broiler to high. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on an aluminum foil-lined jelly-roll pan; flatten peppers with your hand. Broil 10 minutes or until blackened. Fold foil to create a tightly sealed packet. Let stand 15 minutes. Remove peppers from foil; peel and slice peppers into strips.
2. Whisk together oil and next 5 ingredients in a small bowl. Arrange peppers on a plate; drizzle evenly with oil mixture. Top with pine nuts and olives.

red bell peppers, extravirgin olive oil, red wine vinegar, salt, honey, freshly ground black pepper, garlic, pine nuts, castelvetrano olives

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