Roasted Pepper Salad

By Debe Pendice

  • 2 large plum tomatoes, seeded and coarsely chopped

  • 1/2 cup pitted kalamata olives, chopped

  • 1 Tablespoon capers, rinsed and chopped

  • 1 large garlic clove, crushed through a press

  • 1/4 teaspoon red pepper flakes

  • 3 teaspoons olive oil

  • 4 different colored bell peppers, cut into 1" wedges

  • 2 tablespoons red-wine vinegar

  • 1/4 teaspoon salt

  • 2 Tablespoons coarsely chopped fresh basil or parsley

  1. Preheat the oven at 350 F. Spray a large rimmedbaking sheet with nonstick cooking spray.

  2. Mix the tomatoes, olives, capers,garlic, red pepper flakes and 1 teaspoon of oil in a bowl. Spread the bell peppers skin side down on baking sheet. Spoon the tomato mixture over them. Cover loosely with foil and bake for 30 minutes. Uncover and roast until the peppers are tender, ubout 15 minutes. Let the pepper mixture cool. Transfer to an airtight container and refrigerate up to 2 days.

  3. To serve, transfer the salad to room temperture, about an hour. Whisk the remaining 2 teaspoons oil, the vinegar, and salt in small bowl. Drizzle over the saladand sprinkle with basil.

Nutritional Facts

Per Serving
1/2 cup
3 g (0 g sat)
0 mg
162 mg
4 g
1 g

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