Roast Tomato and Red Pepper Salad Recipe

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  • Vegetarian

serves:

4

Skill:

easy

Prep:

10 min

Cooking:

1 hr

Nutrition per portion

RDA
Calories 129 kCal 6%
Fat 8g 11%
  -  Saturates 1.5g 8%

Ingredients

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

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.

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