Roasted red pepper tomato salad

Name: Roasted red pepper tomato salad
Total time: 45 min
Yield: 2 servings
Ingredients: 1 red bell peppers; 1 tomatoes; 2 servings red onion; 2 servings capers; 2 servings olive oil; 2 servings coarse salt; 2 servings black pepper; 2 servings fresh thyme

A gluten-free, dairy-free, paleolithic, and lacto ovo vegetarian hor d'oeuvre salad that serves 2. This recipe covers 11% of your daily requirements of vitamins and minerals. Best made as a healthy snack or appetizer, especially during a light lunch or dinner time.

Ingredients

red bell peppers

tomatoes

red onion

2 servings

capers

2 servings

olive oil

2 servings

coarse salt

2 servings

black pepper

2 servings

fresh thyme

2 servings

Method

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.

Nutrition:

152 kcal

Carbs

6 g

Fat

14 g

Protein

1 g

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