Roasted Green Pepper & Tomato Salad

30m
Prep Time
0m
Cook Time
30m
Ready In


"This is my adaptation of a recipe from Paula Easley's Warehouse Foods Cookbook. This is good as a salad or a sandwich relish. Don't substitute a red pepper for the green one; the unique flavor will be lost."

Original is 4 servings

Nutritional

  • Serving Size: 1 (167.7 g)
  • Calories 53.1
  • Total Fat - 2.8 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0.5 mg
  • Sodium - 15.2 mg
  • Total Carbohydrate - 6.6 g
  • Dietary Fiber - 2.1 g
  • Sugars - 3.7 g
  • Protein - 1.7 g
  • Calcium - 29.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 43.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Roast pepper over an open flame or under the broiler, turning often, until skin is charred all over, about 10 minutes.

Step 2

Place in an enclosed container until skin loosens, about 15 minutes.

Step 3

Scrape away skin.

Step 4

Rinse gently.

Step 5

Remove seeds and cut into bite-sized pieces.

Step 6

Cut tomatoes into bite-sized pieces.

Step 7

Combine pepper, tomatoes and cucumber in a serving dish.

Step 8

Add remaining ingredients and toss well.

Step 9

Serve chilled or at room temperature.

Tips


No special items needed.

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