Roasted Pepper Salad with Feta, Pine Nuts & Basil - Once Upon a Chef

Ingredients

• 4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored
• 2 tablespoons extra virgin olive oil
• 2 teaspoons red wine vinegar
• 1 small garlic clove, minced
• 3 tablespoons chopped fresh basil, divided
• ½ teaspoon dried oregano
• 1 teaspoon sugar
• ¾ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• 3 tablespoons pine nuts
• 2 ounces (a scant ½ cup) crumbled Feta
• ⅓ cup pitted kalamata olives