By Rrichard Mahler

Roasted Bell Pepper and Nut Salad
As colorful as it is yummy, this easy-to-make salad marries the spicy sweetness (and ample vitamin C) of fresh peppers with the crunchy boldness of nuts. (Adapted from Santa Fe Memories, by Richard Mahler.)

2 large orange bell peppers, halved and seeded
2 large green bell peppers, halved and seeded
2 large red bell peppers, halved and seeded
2 large yellow bell peppers, halved and seeded
1¼2 cup plus 11¼2 tablespoons
extra-virgin olive oil, divided
Salt, to taste
11¼2 tablespoons balsamic vinegar
Red pepper or chipotle pepper flakes, to taste
1¼2 to 3¼4 cup unsalted raw or dry-roasted nuts (pecans, walnuts, almonds, or pine nuts are recommended)

Preheat oven to 400°. Slice halves, top to bottom, and place them in a large bowl. Pour oil over the peppers and toss to coat. Place peppers, cut side up, on two or three baking sheets (make sure sides are high enough to collect the juices). Sprinkle lightly and evenly with salt. Roast for 20 to 30 minutes or until peppers are soft and skins are slightly blackened.

Rearrange baking sheets during cooking, if needed, to ensure even blackening of peppers.

Remove from oven and leave peppers on baking sheets. When cool enough to handle, peel peppers, then cut them into quarter-inch strips. In a large bowl, combine peppers and cooking juices, along with the remaining olive oil and vinegar, and toss lightly to coat. Cover and refrigerate, or let stand, at least an hour before serving.

When ready to serve, drain peppers and transfer to a serving platter or bowl, discarding marinade. Season with additional salt, if needed, and pepper flakes; sprinkle with nuts. Serves 6.