Roasted Peppers with Tomatoes

22 Reviews
84% would make this recipe again

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

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Preparation : 15 min Cooking : 10 min
270 calories/serving


2 yellow or red sweet peppers, quartered lengthwise 400 g
4 tomatoes, sliced 480 g
6 sun-dried tomatoes (oil packed), chopped 24 g
3 anchovy fillets, chopped 12 g
3 1/2 tsp capers 10 g
1 tbsp pine nuts [optional] 7 g
12 black olives 1/4 cup
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 15 mL
2 tbsp chives, fresh, chopped 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  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

per 1 serving (250 g)


% Daily Value




24 g

37 %

Saturated 3.3 g
+ Trans 0 g

17 %


0 mg


340 mg

14 %


13 g

4 %


3 g

14 %


7 g

Net Carbs

10 g


3 g

Vitamin A

66 %

Vitamin C

300 %


4 %


12 %


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


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

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22 Reviews (19 with rating only) 84% would make this recipe again
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My Notes

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  • 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

Top Reviews

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october 20, 2021 | I would make this recipe again

I really like the combined flavors in this dish. It tastes very much like an Italian antipasto. I agree that prep time could get longish if you use fresh peppers. I often use good quality bottled roasted peppers (especially in winter) with good results. It is important to get the vinigrette right - follow the recipe for this rather than doing it by eye. I somehow often end up with too much vinigrette for the contents of the salad (which I tweak depending on the size of my serving dish). Be sure to drizzle, don't drench! Also, leaving out the anchovies wouldn't compromise the overall taste of this dish.

Useful 1
october 20, 2021 | I would make this recipe again

Like someone had suggested here I made this with bottled peppers. My husband and I liked it. The kids weren't crazy about it though. I would leave out the sundried tomatoes next time I think. The leftovers we used as a bruschetta type topping. And don't forget to dip your bread in the vinegrette in the bottom of the platter! Yum!

Useful 0
april 06, 2009 | I would make this recipe again

This is a winner. I am looking forward to make it again in summer with fully-ripe peppers and tomatoes.

Useful 0

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