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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Roasted red peppers and tomatoes salad

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $0.63

$0.63 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,vegan,gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,whole 30,vegan side dish,salad
spoonacular Score:91%

Spoonacular Score: 91%

 

If you have approximately approximately 45 minutes to spend in the kitchen, Roasted red peppers and tomatoes salad might be a great gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. This recipe serves 2 and costs 63 cents per serving. This side dish has 92 calories, 1g of protein, and 7g of fat per serving. This recipe from Foodista requires bell pepper, tomato, coarse salt, and capers. 8 people were glad they tried this recipe. Overall, this recipe earns a great spoonacular score of 90%. Try Chicken Breasts Stuffed with Asiago Cheese, Tomatoes and Roasted Red Peppers, Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And, and Roasted Red Peppers And Almond Salad for similar recipes.

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Chehalem INOX Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 13 dollars.

Chehalem INOX Chardonnay

INOX® takes its name from the abbreviation of the French word for stainless steel, inoxydable. The wine was created differently from most Chardonnay you've had. We think we've succeeded in expressing the crisp, steely, and fruit-rich side that we love about some Old-World Chardonnays. What makes this possible is the use of exclusively Dijon clones, exceptionally well suited to Oregon's cool climate and exhibiting a richness that does not depend on oak. INOX screams of the hallmarks of a cool climate-brightness, pinpoint fruit, and explosive aromas and flavors. We intend INOX for a full range of use, from hot weather chilling to elegant dinner complements.Quintessential INOX, with lovely white aromas of gardenia and other flowers, peach, apricot, pear, pineapple, and green apple candy showing on the nose and palate; it shows a great balance with relatively low alcohol for the year and bright acid; the length is lovely and the weight rich, with a supple, silky texture; flavors linger, with cherry and peach accents. Very pleased.

» Get this wine on Wine.com

Ingredients

Servings:
1
1  red bell pepper
red bell pepper
1
1  tomato
tomato
some
some red onion
red onion
some
some capers
capers
some
some olive oil
olive oil
some
some coarse salt
coarse salt
some
some black pepper
black pepper
some
some fresh thyme
fresh thyme
1  red bell pepper
1
red bell pepper
1  tomato
1
tomato
some red onion
some
red onion
some capers
some
capers
some olive oil
some
olive oil
some coarse salt
some
coarse salt
some black pepper
some
black pepper
some fresh thyme
some
fresh thyme

Equipment

baking sheet
baking sheet
broiler
broiler
grill
grill
bowl
bowl
baking sheet
baking sheet
broiler
broiler
grill
grill
bowl
bowl


Instructions

Char the red bell pepper over a grill or gas flame, or on a cookie sheet under the broiler. Turn the peppers as their skin blisters and chars on all sides. Transfer to a bowl and cover. When peppers are cool to the touch, peel off the skin with your fingers, pull off stems, then tear them open and remove and discard seeds. Cut into large pieces Arrange 1 thickly sliced ripe tomato and the large bell peppers pieces. Scatter with thinly sliced red onion and capers. Drizzle with olive oil, season to taste with coarse salt and cracked black pepper and garnish with thyme.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.68
Ingredient
1 red bell pepper
1 tomato
some capers
some olive oil
some fresh thyme
Price
$0.60
$0.46
$0.08
$0.17
$0.05
$1.36

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
92 Calories
1g Protein
7g Total Fat
6g Carbs
44% Health Score
Limit These
Calories
92
5%

Fat
7g
11%

  Saturated Fat
1g
6%

Carbohydrates
6g
2%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
130mg
6%

Get Enough Of These
Protein
1g
2%

Vitamin C
85mg
103%

Vitamin A
2400IU
48%

Vitamin E
2mg
15%

Vitamin K
12µg
12%

Vitamin B6
0.23mg
11%

Folate
37µg
9%

Fiber
2g
8%

Potassium
276mg
8%

Manganese
0.15mg
8%

Vitamin B3
0.96mg
5%

Vitamin B2
0.07mg
4%

Magnesium
15mg
4%

Vitamin B1
0.06mg
4%

Iron
0.57mg
3%

Phosphorus
31mg
3%

Copper
0.05mg
3%

Vitamin B5
0.25mg
2%

Zinc
0.27mg
2%

Calcium
13mg
1%

covered percent of daily need

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