Roasted Peppers with Tomatoes

5 Reviews
100% would make this recipe again

Roasted peppers with fresh and sun-dried tomatoes, in a dressing of balsamic vinegar and garlic.

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Preparation : 15 min Cooking : 5 min
240 calories/serving

Ingredients

1 yellow or red sweet peppers, quartered lengthwise 7.1 oz
2 tomatoes, sliced 8.5 oz
3 sun-dried tomatoes (oil packed), chopped 0.5 oz
1 3/4 tsp capers 0.2 oz
1/2 tbsp pine nuts [optional] 0.2 oz
6 black olives 2 1/2 tbsp
2 1/2 tbsp extra virgin olive oil 1.2 fl.oz
1/2 tbsp balsamic vinegar 0.3 fl.oz
1/2 tbsp lemon juice, freshly squeezed 1/4 lemon
1/2 tbsp Parsley and Garlic Base 0.3 fl.oz
1 tbsp chives, fresh, chopped 0.2 oz
1 pinch salt [optional]
ground pepper to taste [optional]

Method

  1. Cut the peppers into quarters lengthwise, remove the seeds and stalks. Cook, skin side down, over a hot grill or under a broiler about 5 min, until the skin chars. Turn them over and cook an additional 2-3 min. Transfer them to a bowl and let cool down a few minutes. Peel the peppers, cut them into strips lengthwise, then arrange them on a serving dish.
  2. Slice the tomatoes and arrange them on the serving dish with the peppers. Drain the sun-dried tomatoes and chop them coarsely. Add the sun-dried tomatoes, capers, pine nuts (optional), and olives on top of the peppers and tomatoes.
  3. In a small bowl, combine the olive oil, vinegar, lemon juice, and Parsley and Garlic Base. Chop the chives and add them to the dressing. Season with salt and pepper. Whisk well, then pour the dressing over the salad and serve.

Observations

This salad may be prepared and dressed 1-2 hours before serving.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

240

Fat

22 g

33 %

Saturated 2.9 g
+ Trans 0 g

15 %

Cholesterol

0 mg

Sodium

230 mg

10 %

Carbohydrate

13 g

4 %

Fibre

3 g

14 %

Sugars

7 g

Net Carbs

10 g

Protein

2 g

Vitamin A

66 %

Vitamin C

300 %

Calcium

4 %

Iron

11 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Folacin, Potassium, Vitamin B6
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1 ½
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

5 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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