Chili Roasted Pepper Salad

Ingredients

• 2 red bell peppers, seeded and cut into 1/4 inch stripes
• 2 large poblano peppers, seeded and cut into 1/4 inch strips
• 1 red onion, cut into strips
• 2 zucchini peppers, cut into 1/4 inch rounds
• 1 1/2 tablespoons olive oil
• 1 teaspoon dried ancho chili powder
• 1/2 teaspoon dried chipotle pepper powder
• 1/2 teaspoon salt
• 1 tablespoon sherry vinegar
• 1/3 cup chopped cilantro
• 1/4 cup crumbled Cotija cheese

Directions

1. Heat the oven to 400 degrees F. Spread the bell peppers, poblanos, onion, and zucchini on a baking sheet, then toss them with the olive oil.
2. In a small bowl, stir together the ancho chili powder, chipotle chili powder, and salt. Scatter the spice mixture over the vegetables and toss again so everything gets coated.
3. Roast the vegetables until they are tender and lightly blackened in places, about 35 minutes.
4. Move the roasted vegetables into a large bowl. Add the sherry vinegar, cilantro, and Cotija cheese, toss to combine, and serve warm.