Roasted Bell Pepper Salad

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper. Wash and dry bell peppers, then cut into 1-inch wide strips, removing seeds and white membranes. Arrange pepper strips on baking sheet and drizzle with 2 tablespoons olive oil. Toss to coat evenly and spread in single layer.

Roast peppers for 15-20 minutes, turning once halfway through, until edges are charred and peppers are tender. While peppers roast, whisk together remaining olive oil, balsamic vinegar, red wine vinegar, minced garlic, salt, and pepper in a large mixing bowl. Add chopped basil and parsley to dressing and mix well.

Remove peppers from oven and let cool for 5 minutes. Add warm roasted peppers to the bowl with dressing and toss gently to coat. Add thinly sliced red onion and pine nuts if using. Toss everything together and let marinate for 10 minutes at room temperature to allow flavors to meld.

Taste and adjust seasoning with additional salt, pepper, or vinegar as needed. Transfer to serving platter and garnish with extra fresh herbs. Serve immediately at room temperature or refrigerate for up to 3 days. Bring to room temperature before serving if chilled for best flavor.