Roasted Green Pepper & Tomato Salad
Recipe: #21116
September 28, 2015
Categories: Salads, Tomato, Peppers, Brunch, July 4th, Labor Day, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Spices, more
"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."
Ingredients
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.