Roasted Tomato-and-Pepper Salad

Recipe from

Southern Living

Nutritional Information

Calories 61
Caloriesfromfat 38 %
Fat 2.6 g
Satfat 0.4 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 1.4 g
Carbohydrate 9 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 201 mg
Calcium 28 mg


6 large plum tomatoes
Vegetable cooking spray
1 yellow bell pepper
1 green bell pepper
1 red bell pepper
1 medium-size purple onion, cut into eighths
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground pepper
1/4 cup sliced fresh basil


Cut tomatoes into 1/4-inch-thick slices. Arrange on an aluminum foil-lined baking sheet coated with cooking spray.

Broil 5 minutes on each side; set tomato aside.

Cut bell peppers in half lengthwise; remove and discard seeds.

Arrange peppers (cut sides down) and onion on a foil-lined baking sheet coated with cooking spray.

Broil, 5 inches from heat, 8 to 10 minutes on each side or until peppers look blistered. Remove peppers, and broil onion 3 more minutes, if necessary.

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.

Whisk together oil and next 5 ingredients in a large bowl; add vegetables, tossing to coat. Sprinkle with basil.