Roasted Tri Color Veggie and Gorgonzola Salad with Basil-Balsamic Dressing

I'll be perfectly honest with you - I grilled this salad.  I just love the smokiness grilling the vegetables imparts.  But for those of you too timid (or sensible) to wander outside in the snow to use the grill, I'm sure the roasting method will do just fine!

This is easy to make and is a lovely vibrant dish that could be served as a salad or side dish.

Yield:  2-4 servings

Salad Ingredients:
2 cups assorted cherry tomatoes, halved (I was able to buy both yellow and red at my local grocer)
2 bell peppers (one yellow, one red)
1 large red onion, sliced 

Dressing Ingredients: 
6 tablespoons olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, finely chopped  
1/4 cup fresh basil, chopped
Salt and pepper, to taste

Garnish:
1 cup Gorgonzola or other cheese (feta or Mozzarella would also be good choices!)

Directions:
Start by roasting the tomatoes and onion.  Drizzle lightly with olive oil, sprinkle lightly with salt and pepper, and roast in a 400 degree oven for approximately 20 minutes, turning once, until the vegetables are soft and have begun to char in places.

While the veggies are roasting, grill the bell peppers over an open flame (the stovetop works fine for this!) until the skins blister and blacken.  Set aside to cool and then remove the skins (or you can do the trick where you place the peppers in ziplock bags and then the skins sort of fall off - whatever works for you!).  Once you have peeled the peppers, remove the stems and seeds and slice into thin strips.  Add to a large bowl.

Remove the tomatoes and onions from the oven and add to the bowl.  In a separate bowl, whisk the dressing ingredients together until combined and season to taste.  Gently toss the salad with the dressing and sprinkle with the Gorgonzola cheese.  Refrigerate to cool, then serve.  Enjoy!