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Roasted Pepper Salad with Feta, Pine Nuts & Basil
Ingredients
  • 4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 small garlic clove, minced
  • 3 tablespoons chopped fresh basil, divided
  • ½ teaspoon dried oregano
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 3 tablespoons pine nuts
  • 2 ounces (a scant ½ cup) crumbled Feta
  • ⅓ cup pitted kalamata olives
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