roasted-bell-pepper-salad-with-pine-nuts-104475.json

{
    "directions": [
        "Preheat oven to 400\u00b0F. Place all bell peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts."
    ],
    "ingredients": [
        "6 large red bell peppers, halved, seeded",
        "6 large yellow bell peppers, halved, seeded",
        "6 large orange bell peppers, halved, seeded",
        "8 tablespoons extra-virgin olive oil",
        "3 tablespoons (or more) balsamic vinegar",
        "1/2 cup pine nuts, toasted"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Nut",
        "Side",
        "Roast",
        "Vegetarian",
        "Buffet",
        "Pine Nut",
        "Bell Pepper",
        "Chill",
        "Healthy",
        "Vegan",
        "Sugar Conscious",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Roasted Bell Pepper Salad with Pine Nuts",
    "url": "http://www.epicurious.com/recipes/food/views/roasted-bell-pepper-salad-with-pine-nuts-104475"
}