Roasted Pepper Salad With Balsamic Vinaigrette

• 2 each large sweet yellow, red and green peppers
• 1 small red onion, thinly sliced
• 6 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon each minced fresh oregano, rosemary, basil and parsley
• 1 garlic clove, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 cup cherry tomatoes, halved
• 1 carton (8 ounces) fresh mozzarella cheese pearls
• 5 fresh basil leaves

1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
2. Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion.
3. In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.
4. Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

sweet yellow, red onion, olive oil, balsamic vinegar, fresh oregano, garlic, garlic, cayenne pepper, pepper, salt, cherry tomatoes, mozzarella cheese, fresh basil

Taken from www.tasteofhome.com/recipes/roasted-pepper-salad-with-balsamic-vinaigrette/ (may not work)