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Roasted Peppers with Tomatoes
Roasted peppers with fresh and sun-dried tomatoes, in a dressing of balsamic vinegar, garlic, and anchovies.
Ingredients
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2 |
yellow or red sweet peppers, quartered lengthwise |
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400 g |
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4 |
tomatoes, sliced |
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480 g |
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6 |
sun-dried tomatoes (oil packed), chopped |
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3 tbsp |
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3 |
anchovy fillets, chopped |
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12 g |
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3 1/2 tsp |
capers |
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10 g |
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1 tbsp |
pine nuts [optional] |
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7 g |
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12 |
black olives |
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5 tbsp |
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1/3 cup |
extra virgin olive oil |
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85 mL |
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1 tbsp |
balsamic vinegar |
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15 mL |
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1 tbsp |
lemon juice, freshly squeezed |
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1/2 lemon |
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1 tbsp |
Parsley and Garlic Base (Recipe)
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15 ml |
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2 tbsp |
chives, fresh, chopped |
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6 g |
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salt to taste |
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ground pepper to taste |
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Method
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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. Alternatively, the peppers may be roasted as described in Roasted Peppers. Transfer the cooked peppers to a bowl then let them cool down a few minutes. Peel the peppers, cut them into strips lengthwise, then arrange them on a serving dish.
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Slice the tomatoes and arrange them on the serving dish with the peppers. Drain the sun-dried tomatoes and chop them coarsely. Drain the anchovies and
chop them coarsely. Add the sun-dried tomatoes, anchovies, capers, pine nuts (optional), and olives
on top of the peppers and tomatoes.
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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.
Remarks
This salad may be prepared and dressed 1-2 hours before serving.
Claims
- Free :
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Added Sugar
- Source of :
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Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Zinc
- Good source of :
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Folacin, Vitamin B6
- Excellent source of :
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Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (250g)
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Amount
% DV*
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* DV = Daily Value
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Calories
270
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Fat
24 g
37 %
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Saturated 3.5 g
+ Trans 0 g
17 %
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Cholesterol
5 mg
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Sodium
340 mg
14 %
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Carbohydrate
13 g
4 %
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Fibre
3 g
14 %
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Sugars
7 g
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Protein
3 g
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Vitamin A
70 %
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Vitamin C
300 %
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Calcium
4 %
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Iron
10 %
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More info
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