Roasted pepper and tomato salad
Enjoy the vibrant flavors of roasted peppers and juicy tomatoes in this delightful salad. Perfect blend of smoky and fresh ingredients for a culinary delight.
Ingredients:
- 4 red or green bell peppers
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 6 large garlic cloves, unpeeled
- 3 large tomatoes, peeled and sliced 1/2 inch thick
- 1 tablespoon white wine vinegar or 2 tablespoons fresh lemon juice
- 1/2 cup chopped flat-leaf parsley or cilantro
Instructions:
- Heat up the broiler. Cook the bell peppers under the broiler for approximately 10 minutes until they are charred all over. Place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Remove the skin, seeds, and stems from the peppers. Slice the peppers into strips that are half an inch wide. Put the peppers back into the bowl, mix in 1 tablespoon of olive oil, and season with salt and pepper. Leave them at room temperature to marinate.
- In the meantime, preheat your oven to 400°F. Wrap the garlic in foil, place it in a baking dish, and bake for around 35 minutes until the cloves become soft. Allow them to cool slightly before peeling.
- Place the tomato slices in one layer on a platter and season them with salt. In a small bowl, combine the remaining 3 tablespoons of olive oil with vinegar, salt, and pepper. Spread the peppers and garlic over the tomatoes. Drizzle the vinaigrette on top, sprinkle with parsley, and serve.
Summary:
- Calories: 719 kcal
- Fat: 56 g
- Protein: 11 g
- Carbs: 53 g
- Potassium: 2237 mg
- Magnesium: 125 mg