Ultra-fresh and healthy, you'll make this innovative bell pepper salad again and again.
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
How to Make It
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.
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.