Preheat the oven at 200 degrees.
In a baking dish add chopped 1 red onion, green capsicum and green capsicum.
Drizzle with 1 tsp olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
Add the dressing ingredients in a bowl and mix well.
Add all the ingredients to make the salad in a bowl and mix well.
Pour the dressing over the salad and mix well. Refrigerate for 1-2 hours before serving.
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