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.

No additional tips available.

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

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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.

Roasted Tomato-And-Pepper Salad

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