- Calories 61
- Caloriesfromfat 38%
- Fat 2.6g
- Satfat 0.4g
- Monofat 1.8g
- Polyfat 0.3g
- Protein 1.4g
- Carbohydrate 9g
- Fiber 2.3g
- Cholesterol 0.0mg
- Iron 0.8mg
- Sodium 201mg
- Calcium 28mg
Roasted Tomato-and-Pepper Salad
How to Make It
Step 1
Cut tomatoes into 1/4-inch-thick slices. Arrange on an aluminum foil-lined baking sheet coated with cooking spray.
Step 2
Broil 5 minutes on each side; set tomato aside.
Step 3
Cut bell peppers in half lengthwise; remove and discard seeds.
Step 4
Arrange peppers (cut sides down) and onion on a foil-lined baking sheet coated with cooking spray.
Step 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.
Step 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.
Step 7
Whisk together oil and next 5 ingredients in a large bowl; add vegetables, tossing to coat. Sprinkle with basil.
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