See more

Roasted Tomato-and-Pepper Salad

Southern Living SEPTEMBER 2001

  • Yield: Makes 6 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 38%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.4g
  • Carbohydrate: 9g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 201mg
  • Calcium: 28mg

Go to Full Version of

Roasted Tomato-and-Pepper Salad Recipe