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Roasted Pepper & Tomato Salad Recipe
|Bell peppers/A combination of both||6 Large (Red /Green)|
|Pitted ripe olives||20|
|Olive oil||1⁄4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
|Garlic||4 Clove (20 gm) (Minced /Pressed)|
|Parsley||1 Tablespoon, chopped|
|Hard cooked eggs||6|
Serving size: Complete recipe
Calories 1570 Calories from Fat 947
% Daily Value*
Total Fat 108 g165.7%
Saturated Fat 19.6 g97.8%
Trans Fat 0 g
Cholesterol 1450.2 mg
Sodium 2106 mg87.7%
Total Carbohydrates 105 g35%
Dietary Fiber 30.8 g123%
Sugars 54.4 g
Protein 63 g125.3%
Vitamin A 356.2% Vitamin C 1695.6%
Calcium 46.8% Iron 74.4%
*Based on a 2000 Calorie diet
Broil, turning frequently with tongs, until peppers are well blistered and charred on all sides.
Then place in a paper bag, close bag tightly, and let peppers sweat for 15 to 20 minutes to loosen skins.
Cool and strip off skins.
Cut peppers in half and remove and discard stems and seeds.
Cut peppers into strips roughly 1/2 by 1 inch and place in a bowl.
Peel tomatoes and cut in half; remove and discard seeds.
Cut into bite size pieces and add to peppers along with olives.
In another bowl, combine oil, salt, pepper, cumin, garlic, and parsley; stir well to blend.
Stir into pepper mixture; taste and add more salt and pepper, if desired.
Cover salad and let stand at room temperature for about 4 hours, or refrigerate for as long as two days (but bring to room temperature before serving).