Roasted Peppers with Tomatoes

22 Reviews
84% would make this recipe again

Roasted peppers with fresh and sun-dried tomatoes, in a dressing of balsamic vinegar, garlic, and anchovies.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 10 min
270 calories/serving

Ingredients

2 yellow or red sweet peppers, quartered lengthwise 400 g
4 tomatoes, sliced 480 g
6 sun-dried tomatoes (oil packed), chopped 24 g
3 anchovy fillets, chopped 12 g
3 1/2 tsp capers 10 g
1 tbsp pine nuts [optional] 7 g
12 black olives 1/4 cup
1/3 cup extra virgin olive oil 85 mL
1 tbsp balsamic vinegar 15 mL
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 tbsp Parsley and Garlic Base 15 mL
2 tbsp chives, fresh, chopped 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Cut the peppers into quarters lengthwise, remove the seeds and stalks. Cook, skin side down, over a hot grill or under a broiler about 5 min, until the skin chars. Turn them over and cook an additional 2-3 min. Alternatively, the peppers may be roasted as described in Roasted Peppers. Transfer the cooked peppers to a bowl then let them cool down a few minutes. Peel the peppers, cut them into strips lengthwise, then arrange them on a serving dish.
  2. Slice the tomatoes and arrange them on the serving dish with the peppers. Drain the sun-dried tomatoes and chop them coarsely. Drain the anchovies and chop them coarsely. Add the sun-dried tomatoes, anchovies, capers, pine nuts (optional), and olives on top of the peppers and tomatoes.
  3. In a small bowl, combine the olive oil, vinegar, lemon juice, and Parsley and Garlic Base. Chop the chives and add them to the dressing. Season with salt and pepper. Whisk well, then pour the dressing over the salad and serve.

Observations

This salad may be prepared and dressed 1-2 hours before serving.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

270

Fat

24 g

37 %

Saturated 3.3 g
+ Trans 0 g

17 %

Cholesterol

0 mg

Sodium

340 mg

14 %

Carbohydrate

13 g

4 %

Fibre

3 g

14 %

Sugars

7 g

Net Carbs

10 g

Protein

3 g

Vitamin A

66 %

Vitamin C

300 %

Calcium

4 %

Iron

12 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Folacin, Vitamin B6
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1 ½
Meat and Alternatives 0
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

22 Reviews (19 with rating only) 84% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

I really like the combined flavors in this dish. It tastes very much like an Italian antipasto. I agree that prep time could get longish if you use fresh peppers. I often use good quality bottled roasted peppers (especially in winter) with good results. It is important to get the vinigrette right - follow the recipe for this rather than doing it by eye. I somehow often end up with too much vinigrette for the contents of the salad (which I tweak depending on the size of my serving dish). Be sure to drizzle, don't drench! Also, leaving out the anchovies wouldn't compromise the overall taste of this dish.

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

Like someone had suggested here I made this with bottled peppers. My husband and I liked it. The kids weren't crazy about it though. I would leave out the sundried tomatoes next time I think. The leftovers we used as a bruschetta type topping. And don't forget to dip your bread in the vinegrette in the bottom of the platter! Yum!

Useful 0
april 06, 2009 | I would make this recipe again

This is a winner. I am looking forward to make it again in summer with fully-ripe peppers and tomatoes.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.