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4 Serves
78 Mins
Preheat your grill or oven broiler. Wash the green bell peppers, tomatoes, and onions thoroughly.
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Vitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
33 µg / 400 µgCalcium
36 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
497 mg / 4,700 mgSodium
297 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Place the green bell peppers, tomatoes, and onions on the grill or under the broiler. Char them evenly on all sides until the skins are blackened and the vegetables are tender.
Remove the charred vegetables and place them in a bowl, covering them to steam for 10 minutes. Once cooled, peel off the charred skins and remove seeds from the peppers.
Finely chop the peeled vegetables using a chefs knife on a cutting board. Transfer to a mixing bowl.
In a small bowl, whisk together extra virgin olive oil, salt, and black pepper. Drizzle the dressing over the chopped vegetables and toss gently to combine.
30
g30
g28
g
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