Roast (Bell) Pepper Salad

Roast (Bell) Pepper Salad

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Servings: 4
Calories: 197


  • 4 large mixed red green and yellow (bell) peppers
  • 4 tbsp olive oil
  • 1 large red onion sliced
  • 2 garlic cloves crushed
  • 4 to matoes peeled and chopped
  • pinch of sugar
  • 1 tsp lemon juice
  • salt and pepper


  • Trim and halve the (bell) peppers and remove the seeds.
  • Place the (bell) peppers skin-side up under a preheated hot grill (broiler). Cook until the skins char. Rinse under cold water and remove the skins.
  • Trim off any thick membranes and slice thinly.
  • Heat the oil and fry the onion and garlic until softened. Then add the (bell) peppers and tomatoes and fry over a low heat for 10 minutes.
  • Remove from the heat, add the sugar and lemon juice, and season to taste. Serve immediately or leave to cool. The flavours will continue to develop as the salad cools.
Calories: 197 kcal
Carbohydrates: 15 g
Protein: 3 g
Fat: 15g
Saturated Fat: 2 g
Sodium: 13 mg
Potassium: 590 mg
Fiber: 4 g
Sugar: 10 g
Vitamin A: 4751 IU
Vitamin C: 172 mg
Calcium: 30 mg
Iron: 1 mg
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