Roasted Red Pepper Salad

Ingredients:
2 large plum tomatoes, seeded and chopped
1/3 cup kalamata olives, chopped
1 Tbsp capers, rinsed and chopped
1 large garlic clove, crushed through a garlic press
1/4 tsp red pepper flakes
3 tsp olive oil
4 different color bell peppers, cut into 1-inch wedges
2 Tbsp red wine vinegar
1/4 tsp salt
2 Tbsp fresh basil, coarsely chopped

Directions:
Preheat oven to 350 degrees F.
Spray a baking sheet with nonstick spray.
Mix the tomatoes, olives, capers, garlic,
red pepper flakes and 1 tsp of the oil in a bowl.
Place the bell peppers skin-side down on the baking sheet.
Spoon the tomato mixture over the peppers.
Cover loosely with foil and roast in the oven for 30 minutes.
Uncover and continue to 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 it reach room temperature, about one hour.
Whisk the remaining 2 tsp oil, vinegar and salt in a bowl.
Drizzle over the salad and sprinkle with basil.