Roasted Peppers with Tomatoes

Roasted Peppers with Tomatoes

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

4 servings
Preparation 15 min
Cooking 10 min

270 calories per serving 


2 yellow or red sweet peppers, quartered lengthwise   400 g
4 tomatoes, sliced   480 g
6 sun-dried tomatoes (oil packed), chopped   3 tbsp
3 anchovy fillets, chopped   12 g
3 1/2 tsp capers   10 g
1 tbsp pine nuts [optional]   7 g
12 black olives   5 tbsp
1/3 cup extra virgin olive oil   85 mL
1 tbsp balsamic vinegar   15 mL
1 tbsp lemon juice, freshly squeezed   1/2 lemon
1 tbsp Parsley and Garlic Base (Recipe)   15 mL
2 tbsp chives, fresh, chopped   6 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    


  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. 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.
  2. 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.
  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.


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

Nutrition Facts Table

Nutrition Facts

per 1 serving (250g)


% DV*

* DV = Daily Value




24 g

37 %

Saturated 3.5 g
+ Trans 0 g

17 %


5 mg


340 mg

14 %


13 g

4 %


3 g

14 %


7 g


3 g

Vitamin A

70 %

Vitamin C

300 %


4 %


10 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

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

More info

This recipe is in the following categories: Tomatoes | Vegetables | First courses/Appetizers | Salads | Halal | Kosher | Buffet | Italian

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