Mediterranean (Bell) Pepper Salad
Ingredients
- 1 onion
- 2 red bell peppers
- 2 yellow bell peppers
- 3 tbsp olive oil
- 2 large courgettes zucchini, sliced
- 2 garlic cloves sliced
- 1 tbsp balsamic vinegar
- 1 3/4 oz anchovy fillets chopped
- 1 oz black olives halved and pitted
- 1 tbsp chopped fresh basil
- salt and pepper
tomato toasts
- small stick of French bread
- 1 garlic clove crushed
- 1 to mato peeled and chopped
- 2 tbsp olive oil
- salt and pepper
Instructions
- Cut the onion into wedges. Core and deseed the (bell peppers and cut into thick slices.
- 2 Heat the oil in a large heavy-based frying pan (skillet). Add the onion, (bell) peppers, courgettes (zucchini) and garlic, and fry gently for 20 minutes, stirring occasionally.
- Add the vinegar, anchovies, olives and seasoning to taste, mix thoroughly and leave to cool.
- Spoon on to individual plates and sprinkle with the basil.
- To make the tomato toasts, cut the French bread diagonally into 1 cm (1/2 inch) slices.
- Mix the garlic, tomato, oil, and seasoning together, and spread thinly over each slice of bread.
- Place on a baking sheet (cookie sheet), drizzle with the olive oil and bake in a preheated oven, 220°C/425°F/Gas Mark 7, for 5-10 minutes until crisp.
Calories: 562 kcal
Carbohydrates: 23 g
Protein: 5 g
Fat: 20g
Saturated Fat: 3 g
Cholesterol: 7 mg
Sodium: 153 mg
Potassium: 991 mg
Fiber: 3 g
Sugar: 10 g
Vitamin A: 522 IU
Vitamin C: 29 mg
Calcium: 96 mg
Iron: 3 mg