Name: Roast Tomato and Red Pepper Salad Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves: 4
Ingredients: few tbsp olive oil; 3 red peppers; 5 ripe juicy beef tomatoes; handful Kalamata olives; 2tbsp red wine vinegar; few sprigs fresh basil

By Woman and Home

published 28 June 06

Method

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.
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

Woman and Home

Serves	4
Skill	Easy
Preparation Time	10 mins
Cooking Time	1 hours
Total Time	1 hours 10 mins

Nutrition Per Portion	RDA
Calories	129 Kcal	6%
Fat	8 g	11%
Saturated Fat	1.5 g	8%

Roast Tomato and Red Pepper Salad Recipe

Method

Ingredients

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