Description
Easy light dinner recipe with roasted vegetables.
Ingredients
- 1 red pepper (roasted, peel the skin, and then chopped)
- 1 yellow pepper (roasted, peel the skin, and then chopped)
- 1 medium onion sliced, grilled, then chopped
- 1/4 cup sun-dried tomatoes, sliced
- 5 small ripe tomatoes (chopped)
- 2 canned of anchovies, drained really well, and chopped
- 1 Tbsp capers, drained
- 1 Tbsp pine nuts
- Dressing:
- 5 Tbsp extra virgin olive oil (Affiliate Link)
- 1 Tbsp AGED balsamic vinegar
- 1 squeezed fresh lemon
- 1 Tbsp chopped fresh parsley
- Salt and pepper
- 2 cloves of garlic (crushed)
Instructions
- Preheat the grill.
- Meanwhile, cut the peppers in half and take out the center. Remove seeds. Slice the red onion into 1/2 inch slices and coat lightly with olive oil (Affiliate Link).
- Place the pepper's skin faced down and oiled onions on the grill. Cook for about 15 minutes or until grilled. Turn over halfway through.
- Remove from grill and place in a bowl covered for a few minutes.
- Then, peel the peppers. Then chop the peppers and onions and set them aside.
- Add to the bowl, peppers, onion, sun-dried tomatoes, anchovies, capers, pine nuts. Mix well.
- Then, make the dressing. You will not use all the dressing. Add the olive oil (Affiliate Link), aged balsamic vinegar, lemon juice, and parsley, garlic, salt, and pepper. Pour enough to coat over the salad and mix well.
- Put in refrigerator for an hour or two to help combine the taste.
- Serve on bread or a salad.
- Prep Time: 0 hours
- Cook Time: 15 minutes
- Category: vegetables
- Method: oven roasted
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 161.74 kcal
- Sugar: 5.19 g
- Sodium: 414.43 mg
- Fat: 12.77 g
- Saturated Fat: 1.72 g
- Trans Fat: 0.0 g
- Carbohydrates: 11.43 g
- Fiber: 2.75 g
- Protein: 2.57 g
- Cholesterol: 1.13 mg