Roast pepper salad with Balsamic vinaigrette – Eat Healthy For Less
Time: 40 mins
Serves 5
This roast pepper salad is perfect for a lighter meal or as a side dish.
1 serving: 346 calories, 27g fat (9g saturated fat), 36mg cholesterol, 196mg sodium, 18g carbohydrate (10g sugars, 4g fibre), 11g protein.
Ingredients
- 2 each large sweet yellow, red and green peppers
- 1 small red onion, thinly sliced
- 6 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon each minced fresh oregano, rosemary, basil and parsley
- 1 garlic clove, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 punnet cherry tomatoes, halved (Isle of Wight ones work really well)
- 1 carton (225g approx) fresh mozzarella cheese pearls
- 5 fresh basil leaves
Method
Grill peppers 4 inches from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion.
In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.
Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
