Roasted Pepper Mushroom Salad

• 1 large sweet red pepper
• 1 large green pepper
• 2 cups whole fresh mushrooms
• 1 small red onion, sliced
• 1/2 cup pitted ripe olives
• 1/3 cup Italian salad dressing
• 1 garlic clove, minced
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• Lettuce leaves

1. Broil peppers 4 in. from the heat until skins blister, about 10 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
2. Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin slices. In a large bowl, combine the peppers, mushrooms, onion and olives.
3. In a small bowl, combine the salad dressing, garlic, basil, salt, oregano and pepper. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Serve on lettuce leaves.

sweet red pepper, green pepper, mushrooms, red onion, olives, italian salad dressing, garlic, basil, salt, oregano, pepper

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