Summary

If you have approximately approximately 45 minutes to spend in the kitchen, Roasted red peppers and tomatoes salad might be a great gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. This recipe serves 2 and costs 63 cents per serving. This side dish has 92 calories, 1g of protein, and 7g of fat per serving. This recipe from Foodista requires bell pepper, tomato, coarse salt, and capers. 8 people were glad they tried this recipe. Overall, this recipe earns a great spoonacular score of 90%. Try Chicken Breasts Stuffed with Asiago Cheese, Tomatoes and Roasted Red Peppers, Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And, and Roasted Red Peppers And Almond Salad for similar recipes.

Instructions

Char the red bell pepper over a grill or gas flame, or on a cookie sheet under the broiler. Turn the peppers as their skin blisters and chars on all sides. Transfer to a bowl and cover. When peppers are cool to the touch, peel off the skin with your fingers, pull off stems, then tear them open and remove and discard seeds. Cut into large pieces Arrange 1 thickly sliced ripe tomato and the large bell peppers pieces. Scatter with thinly sliced red onion and capers. Drizzle with olive oil, season to taste with coarse salt and cracked black pepper and garnish with thyme.

Ingredients

• 1 Red bell pepper, roasted
• 2 ripe tomato
• 3 Red onion, peeled and thinly sliced
• 4 Capers
• 5 Olive oil
• 6 Coarse Salt
• 7 Cracked black pepper
• 8 Fresh thyme

Directions

• 1 Char the red bell pepper over a grill or gas flame, or on a cookie sheet under the broiler. Turn the peppers as their skin blisters and chars on all sides.
• 2 Transfer to a bowl and cover.
• 3 When peppers are cool to the touch, peel off the skin with your fingers, pull off stems, then tear them open and remove and discard seeds.
• 4 Cut into large pieces
• 5 Arrange 1 thickly sliced ripe tomato and the large bell peppers pieces.
• 6 Scatter with thinly sliced red onion and capers.
• 7 Drizzle with olive oil, season to taste with coarse salt and cracked black pepper and garnish with thyme.