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Roasted Tomato-and-Pepper Salad

Yield Makes 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. Broil 5 minutes on each side; set tomato aside.

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

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

  5. 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.

  6. 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.

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