Roasted Pepper Salad with Feta, Pine Nuts & Basil

Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil.

Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred.

Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap so they steam and let cool until lukewarm.

Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips.

Place the strips back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt, and pepper.

Refrigerate for at least one hour or overnight.

Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes.

Immediately transfer the nuts to a small bowl to stop the cooking process.

Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts, and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.