I made this for tonight -
Roasted Pepper Salad
Wow! This salad is going to be wonderful – if, I can stay out of it! I didn’t make note of the source, but it is ‘points value,’ so it must be a W.W. recipe from somewhere.
Prep; 15 min; roast: 45 min.; Serves 8; Make ahead: 2 days
I made just half the recipe (darn it)
2 large plum tomatoes, seeded & coarsely chopped
1/2 cup pitted Kalamata olives, chopped
1 T. capers, rinsed and chopped
1 large garlic clove, crushed thru a press
1/4 tsp. red pepper flakes
3 tsp. olive oil
4 different-color bell peppers cut into 1-inch pieces
2 T. red-wine vinegar (I’ll probably use white balsamic)
1/4 tsp. salt
2 T. coarsely chopped fresh basil or parsley
Preheat oven 350°
Spray a large rimmed b. sheet with nonstick spray.
Mix the tomatoes, olives, capers, garlic, red pepper flakes, and 1 tsp. oil in a bowl. Spread the bell peppers, skin side down, on the baking sheet.
Spoon the tomato mixture over them.
Cover loosely with foil and roast 30 minutes. Uncover and roast until the peppers are tender, about 15 minutes. (NOTE: When I removed from oven to uncover, my peppers were just al dente – to me perfect, so didn’t do the additional 15 min.)
Let the pepper mixture cool. Transfer to an airtight container & refrigerate up to 2 days.
To serve:
Transfer the salad to a bowl and let come to room temp., about 1 hour. Whisk the remaining 2 tsp. oil, the vinegar, and salt in a small bow. Drizzle over the salad and sprinkle with the basil.
Generous 1/2 cup = 41 cal., 3g fat. (if interested)
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P.S. Came back on (after eating another piece of pepper with the 'goop') - this would be good as is tossed with hot pasta. It is so tasty!
Roasted Pepper Salad
Wow! This salad is going to be wonderful – if, I can stay out of it! I didn’t make note of the source, but it is ‘points value,’ so it must be a W.W. recipe from somewhere.
Prep; 15 min; roast: 45 min.; Serves 8; Make ahead: 2 days
I made just half the recipe (darn it)
2 large plum tomatoes, seeded & coarsely chopped
1/2 cup pitted Kalamata olives, chopped
1 T. capers, rinsed and chopped
1 large garlic clove, crushed thru a press
1/4 tsp. red pepper flakes
3 tsp. olive oil
4 different-color bell peppers cut into 1-inch pieces
2 T. red-wine vinegar (I’ll probably use white balsamic)
1/4 tsp. salt
2 T. coarsely chopped fresh basil or parsley
Preheat oven 350°
Spray a large rimmed b. sheet with nonstick spray.
Mix the tomatoes, olives, capers, garlic, red pepper flakes, and 1 tsp. oil in a bowl. Spread the bell peppers, skin side down, on the baking sheet.
Spoon the tomato mixture over them.
Cover loosely with foil and roast 30 minutes. Uncover and roast until the peppers are tender, about 15 minutes. (NOTE: When I removed from oven to uncover, my peppers were just al dente – to me perfect, so didn’t do the additional 15 min.)
Let the pepper mixture cool. Transfer to an airtight container & refrigerate up to 2 days.
To serve:
Transfer the salad to a bowl and let come to room temp., about 1 hour. Whisk the remaining 2 tsp. oil, the vinegar, and salt in a small bow. Drizzle over the salad and sprinkle with the basil.
Generous 1/2 cup = 41 cal., 3g fat. (if interested)
-----------
P.S. Came back on (after eating another piece of pepper with the 'goop') - this would be good as is tossed with hot pasta. It is so tasty!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com