Roasted red peppers and tomatoes salad
Roasted red peppers and tomatoes salad is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 2 servings. One portion of this dish contains around 1g of protein, 7g of fat, and a total of 92 calories. For 63 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a side dish. A mixture of capers, olive oil, red onion, and a handful of other ingredients are all it takes to make this recipe so tasty. Only a few people made this recipe, and 8 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. With a spoonacular score of 89%, this dish is spectacular. Try Chicken Breasts Stuffed with Asiago Cheese, Tomatoes and Roasted Red Peppers, Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And, and Roasted Red Peppers And Almond Salad for similar recipes.
Servings: 2
Ingredients:
1 Red bell pepper, roasted
1 ripe tomato
Red onion, peeled and thinly sliced
Capers
Olive oil
Coarse Salt
Cracked black pepper
Fresh thyme
Equipment:
baking sheet
broiler
grill
bowl
Cooking instruction summary:
Char the red bell pepper over a grill or gas flame, or on a cookie sheet under the broiler. Turn the peppers as their skin blisters and chars on all sides. Transfer to a bowl and cover. When peppers are cool to the touch, peel off the skin with your fingers, pull off stems, then tear them open and remove and discard seeds. Cut into large pieces Arrange 1 thickly sliced ripe tomato and the large bell peppers pieces. Scatter with thinly sliced red onion and capers. Drizzle with olive oil, season to taste with coarse salt and cracked black pepper and garnish with thyme.
Step by step:
1. Char the red bell pepper over a grill or gas flame, or on a cookie sheet under the broiler. Turn the peppers as their skin blisters and chars on all sides.
2. Transfer to a bowl and cover.
3. When peppers are cool to the touch, peel off the skin with your fingers, pull off stems, then tear them open and remove and discard seeds.
4. Cut into large pieces
5. Arrange 1 thickly sliced ripe tomato and the large bell peppers pieces.
6. Scatter with thinly sliced red onion and capers.
7. Drizzle with olive oil, season to taste with coarse salt and cracked black pepper and garnish with thyme.
Nutrition Information:
covered percent of daily need
