Roasted Bell Peppers with Tomatoes
By having a copious lunch yesterday it left us with not such a bit appetite for dinner. Skipping dinner was not an option therefore I decided to make a salad of tomatoes and roasted bell peppers.
I have made this recipe I must say over fifteen years ago and decided it was time to enjoy it again. The preparation is very simple the result wonderful.
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- olive oil
- capers
- fresh thyme
- 1 red bell pepper roasted
- 1 ripe tomato
- red onion peeled and thinly sliced
- coarse salt
- cracked black pepper
- Carbohydrate 6.4691625 g
- Cholesterol 0 mg
- Fat 3.710535 g
- Fiber 1.71567500817776 g
- Protein 0.9289125 g
- Saturated Fat 0.527264 g
- Serving Size 1 1 Serving (111g)
- Sodium 648.9135 mg
- Sugar 4.75348749182224 g
- Trans Fat 3.10676 g
- Calories 58 calories
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.
