Roasted Tomato-And-Pepper Salad Recipe

Name: Roasted Tomato-And-Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large plum tomatoes; Vegetable cooking spray; 1 yellow bell pepper; 1 green bell pepper; 1 red bell pepper; 1 medium-size purple onion, cut into eighths; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/2 teaspoon freshly ground pepper; 1/4 cup sliced fresh basil

Servings: persons

6 large plum tomatoes
Vegetable cooking spray
1 yellow bell pepper
1 green bell pepper
1 red bell pepper
1 medium-size purple onion, cut into eighths
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground pepper
1/4 cup sliced fresh basil

1
Cut tomatoes into 1/4-inch-thick slices. Arrange on an aluminum foil-lined baking sheet coated with cooking spray.
2
Broil 5 minutes on each side; set tomato aside.
3
Cut bell peppers in half lengthwise; remove and discard seeds.
4
Arrange peppers (cut sides down) and onion on a foil-lined baking sheet coated with cooking spray.
5
Broil, 5 inches from heat, 8 to 10 minutes on each side or until peppers look blistered. Remove peppers, and broil onion 3 more minutes, if necessary.
6
Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; cut into thin strips.
7
Whisk together oil and next 5 ingredients in a large bowl; add vegetables, tossing to coat. Sprinkle with basil.

136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 large plum tomatoes, Vegetable cooking spray, 1 yellow bell pepper, 1 green bell pepper, and more.

Yes, Roasted Tomato-And-Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Tomato-And-Pepper Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions