Roasted red peppers and tomatoes salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
30%
Roasted red peppers and tomatoes salad
45 min.
2
152kcal

Suggestions

This roasted red peppers and tomatoes salad is a simple yet impressive dish that's perfect for any occasion. The combination of charred bell peppers and ripe tomatoes creates a delicious and healthy side dish or starter. The sweetness of the peppers and the tanginess of the tomatoes are enhanced by the addition of red onion, capers, and a drizzle of olive oil. Seasoned with coarse salt and cracked black pepper, and garnished with fresh thyme, this salad is a true delight for the senses. The best part? It's ready in just 45 minutes and is a great way to impress your guests with a flavorful and nutritious treat. Whether you're looking for a side dish for your next dinner party or a healthy snack, this roasted red peppers and tomatoes salad is a perfect choice.

This salad is not just delicious but also packed with nutrients. With a good amount of vitamin C, vitamin A, and vitamin E, it's a great way to boost your immune system and keep your skin healthy. The peppers and tomatoes also provide a good source of fiber, which is essential for a healthy digestive system. So, if you're looking for a tasty and nutritious dish, this roasted red peppers and tomatoes salad is definitely one to try. Impress your family and friends with this simple yet flavorful dish, and enjoy the benefits of a healthy and delicious meal.

Ingredients

  •  bell pepper red
  •  tomatoes ripe
  • servings onion red peeled thinly sliced
  • servings capers 
  • servings olive oil 
  • servings coarse salt 
  • servings pepper black
  • servings thyme sprigs fresh

Equipment

  • bowl
  • baking sheet
  • grill
  • broiler

Directions

  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 Facts

Calories152kcal
Protein3.14%
Fat80.66%
Carbs16.2%

Properties

Glycemic Index
87
Glycemic Load
1.46
Inflammation Score
-10
Nutrition Score
11.574347826087%

Flavonoids

Naringenin
0.42mg
Apigenin
0.04mg
Luteolin
0.83mg
Isorhamnetin
0.05mg
Kaempferol
2.7mg
Myricetin
0.08mg
Quercetin
4.15mg

Nutrients percent of daily need

Calories:152.42kcal
7.62%
Fat:14.34g
22.06%
Saturated Fat:2g
12.47%
Carbohydrates:6.48g
2.16%
Net Carbohydrates:4.25g
1.54%
Sugar:4.17g
4.63%
Cholesterol:0mg
0%
Sodium:255.06mg
11.09%
Protein:1.25g
2.51%
Vitamin C:86.35mg
104.66%
Vitamin A:2426.08IU
48.52%
Vitamin E:3.31mg
22.05%
Vitamin K:16.86µg
16.06%
Vitamin B6:0.23mg
11.39%
Folate:37.71µg
9.43%
Fiber:2.23g
8.94%
Manganese:0.17mg
8.5%
Potassium:281.16mg
8.03%
Vitamin B3:0.98mg
4.91%
Vitamin B2:0.07mg
4.13%
Magnesium:16.44mg
4.11%
Iron:0.72mg
4.01%
Vitamin B1:0.06mg
3.75%
Phosphorus:31.94mg
3.19%
Copper:0.06mg
3.07%
Vitamin B5:0.25mg
2.51%
Zinc:0.28mg
1.87%
Calcium:16.1mg
1.61%
Source:Foodista