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4 Serves
79 Mins
3 g
20 g
11 g
Preheat the grill or oven broiler to high heat. Place the green bell peppers, red bell peppers, tomatoes, and onions on the grill or baking sheet.
Ingredients, vitamins, and health benefits
Green Bell Pepper
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Vitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
81 µg / 400 µgCalcium
45 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
85 mg / 1,250 mgPotassium
653 mg / 4,700 mgSodium
301 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
11 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Roast the vegetables until the skins are charred and blistered on all sides, turning occasionally with tongs.
Remove the vegetables from the heat and place them in a bowl covered with plastic wrap to steam for 10 minutes, which makes peeling easier.
Peel the charred skins off the peppers and tomatoes, remove seeds, and finely chop all vegetables using a chef's knife on a cutting board.
In a small bowl, whisk together olive oil, vinegar, salt, and black pepper to create the dressing, then toss with the chopped vegetables.
Red Bell Pepper
Tomato
Onion
Garlic And Herb Spreadable Cheese
Black Pepper
Olive Oil
Vinegar
Salt
Vitamin A
229 µg / 900 µgVitamin C
260 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
81 µg / 400 µgCalcium
45 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
85 mg / 1,250 mgPotassium
653 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
11 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g25
g22
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Indian
TunisianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g