Roasted red peppers and tomatoes salad

Roasted red peppers and tomatoes salad is a hor d'oeuvre that serves 2. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 152 calories, 1g of protein, and 14g of fat per serving. For 78 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 8 people have tried and liked this recipe. It is brought to you by Foodista. Head to the store and pick up capers, coarse salt, onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. All things consid

Instructions

1. 1

   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.

2. 2

   Transfer to a bowl and cover.

3. 3

   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.

4. 4

   Cut into large pieces

5. 5

   Arrange 1 thickly sliced ripe tomato and the large bell peppers pieces.

6. 6

   Scatter with thinly sliced red onion and capers.

7. 7

   Drizzle with olive oil, season to taste with coarse salt and cracked black pepper and garnish with thyme.

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