Sweet Yellow Peppers and Tomatoes with Feta Cheese

Because they are just a more mature stage of green bell peppers, yellow bell peppers are sweeter than the green ones.

Yield: 6 servings (serving size: 2 tablespoons onion mixture, 1 tomato, 1/3 bell pepper, and 2 teaspoons cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 0.0%
  • Fat: 3.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.4g
  • Carbohydrate: 9.1g
  • Fiber: 2.2g
  • Cholesterol: 6mg
  • Iron: 1.2mg
  • Sodium: 147mg
  • Calcium: 49mg

Ingredients

  • 3 tablespoons red wine vinegar
  • 1 tablespoon water
  • 1 1/2 teaspoons olive oil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1 garlic clove, minced
  • 3/4 cup thinly sliced red onion
  • 6 plum tomatoes, cut lengthwise into 1/8-inch-thick slices
  • 2 yellow bell peppers, cut into 1/8-inch-thick rings
  • 1/4 cup (1 ounce) crumbled feta cheese
  • Freshly ground black pepper

Preparation

  1. 1. Combine first 7 ingredients in a small bowl, stirring well with a whisk.
  2. 2. Combine 1 tablespoon vinegar mixture and onion in a small bowl, tossing well.
  3. 3. Spoon onion mixture evenly onto a serving platter. Arrange tomato around edge of platter; place pepper rings in center of platter on top of onion. Drizzle remaining vinegar mixture over vegetables. Top with cheese; sprinkle with black pepper.
  4. carbo rating: 7
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