Roast Tomato and Red Pepper Salad Recipe

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Sea Bass with Minty Vinaigrette and Roast Tomato and Red Pepper Salad-new recipes-woman and home
  • Vegetarian
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time1 hours
Total Time1 hours 10 mins
Nutrition Per PortionRDA
Calories129 Kcal6%
Fat8 g11%
Saturated Fat1.5 g8%
By Woman and Home
published

Method

  1. Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Rub olive oil into the whole peppers, place in an oiled roasting tin and roast until well charred. Put into a bowl, cover with clingfilm and leave to cool. Then peel and remove the seeds and core. Meanwhile, halve the tomatoes, place on a baking sheet and drizzle over some olive oil and salt and black pepper. Roast for 20 minutes. Leave to cool.

  2. Cut the peppers into strips, arrange on a plate or in a bowl with the tomatoes and olives. Drizzle over a little more olive oil with the red wine vinegar and some salt and black pepper if needed. Tear the basil leaves and scatter over.

Ingredients

  • few tbsp olive oil
  • 3 red peppers
  • 5 ripe juicy beef tomatoes
  • handful Kalamata olives
  • 2tbsp red wine vinegar
  • few sprigs fresh basil
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