Weight Watchers Roasted Pepper Salad (1 Point) - cooking recipe

Ingredients

2 large plum tomatoes, seeded and coarsely chopped
1/3 cup kalamata olive, chopped
1 tablespoon capers, rinsed and chopped
1 large garlic clove, crushed through a press
1/4 teaspoon red pepper flakes
3 teaspoons olive oil
4 bell peppers, cut into 1 inch wedges, use 4 different color peppers if possible
2 tablespoons red wine vinegar
1/4 teaspoon salt
2 tablespoons chopped fresh basil or 2 tablespoons chopped fresh parsley, coarsely chopped

Preparation

Preheat the oven to 350\u00b0F Spray a large rimmed baking sheet with nonstick spread.
Mix the tomatoes, olives, capers, garlic, red pepper flakes, and 1 tsp of the oil in a bowl. Spread the bell peppers, skin side down, on the baking sheet. Spoon the tomato mixture over them. Cover loosely with foil and roast 30 minutes. Uncover and roast until the peppers are tender, about 15 minutes. Let the pepper mixture cool. Transfer to an airtight container and refrigerate up to two days.
To serve, transfer the salad to a medium bowl and let come to room temperature, about 1 hour. Whisk the remaining 2 tsp oil, the vinegar, and salt in a small bowl. Drizzle over the salad and sprinkle with the basil or parsley.