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Roasted Peppers with Tomatoes

3 Reviews
100% would make this recipe again

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

Preparation : 15 min Cooking : 5 min
250 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

1 yellow or red sweet peppers, quartered lengthwise 200 g
2 tomatoes, sliced 240 g
3 sun-dried tomatoes (oil packed), chopped 1 1/2 tbsp
1 3/4 tsp capers 5 g
6 black olives 2 1/2 tbsp
2 1/2 tbsp extra virgin olive oil 38 mL
1/2 tbsp balsamic vinegar 8 mL
1/2 tbsp lemon juice, freshly squeezed
1/2 tbsp Parsley and Garlic Base 8 mL
1 tbsp chives, fresh, chopped 3 g
1/2 tbsp pine nuts [optional] 4 g
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.

Remarks

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

Nutrition Facts Table

per 1 Serving (240g)

Amount

% Daily Value

Calories

250

Fat

23 g

35 %

Saturated 3.1 g
+ Trans 0 g

16 %

Cholesterol

0 mg

Sodium

230 mg

10 %

Carbohydrate

13 g

4 %

Fibre

4 g

15 %

Sugars

7 g

Protein

3 g

Vitamin A

66 %

Vitamin C

300 %

Calcium

4 %

Iron

12 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1 ½
Fats 4

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Members' Reviews

3 Reviews (3 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Tomatoes | Salads | First courses/Appetizers | Vegetarian | Kosher | Vegan | Halal | Buffet | Italian