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Roasted Tomato-and-Pepper Salad

Roasted Tomato-and-Pepper Salad
Need a gluten free, primal, and whole 30 side dish? Roasted Tomato-and-Pepper Salad could be a tremendous recipe to try. This recipe serves 6. One serving contains 59 calories, 1g of protein, and 3g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have salt, basil, garlic clove, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Cut tomatoes into 1/4-inch-thick slices. Arrange on an aluminum foil-lined baking sheet coated with cooking spray.
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Cooking SprayCooking Spray
TomatoTomato
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Aluminum FoilAluminum Foil
Baking SheetBaking Sheet
2
Broil 5 minutes on each side; set tomato aside.
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TomatoTomato
3
Cut bell peppers in half lengthwise; remove and discard seeds.
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Bell PepperBell Pepper
SeedsSeeds
4
Arrange peppers (cut sides down) and onion on a foil-lined baking sheet coated with cooking spray.
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Cooking SprayCooking Spray
PeppersPeppers
OnionOnion
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Aluminum FoilAluminum Foil
5
Broil, 5 inches from heat, 8 to 10 minutes on each side or until peppers look blistered.
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PeppersPeppers
6
Remove peppers, and broil onion 3 more minutes, if necessary.
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PeppersPeppers
OnionOnion
7
Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; cut into thin strips.
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PeppersPeppers
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Ziploc BagsZiploc Bags
8
Whisk together oil and next 5 ingredients in a large bowl; add vegetables, tossing to coat.
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VegetableVegetable
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
9
Sprinkle with basil.
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BasilBasil
DifficultyHard
Ready In45 m.
Servings6
Health Score37
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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