Low calorie baked pepper-tomato salad with coriander
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Yellow Peppers (bell peppers), 3 large (3-3/4" Red Ripe Tomatoes, 3 large whole (3" dia)Coriander leaves, 1 bunchGarlic, 1 cloveGranulated Sugar, 0.5 tspSalt, 1 dashPepper, black, 1 dashOlive Oil, 1 tbspBalsamic Vinegar
1. Cut the bell peppers into halves (remove the inner parts). Place them on a tray facing downwards, and bake them at 200°C (392°F), pre-heated owen, until the skin gets brown. Let it cool, and dice them up.
2. Poor steaming hot water on the tomatoes. Remove the skin, cut into halves, remove the inner parts, dice them.
3. Peel the garlic and crush.
4. Mix together the peppers, tomato, garlic, salt, sugar, black pepper, oil and vinegar.
5. Add the coriander leaves.
Serving Size: Total is 4 servings (400 kcal), 1 serving is about 100 kcal.
2. Poor steaming hot water on the tomatoes. Remove the skin, cut into halves, remove the inner parts, dice them.
3. Peel the garlic and crush.
4. Mix together the peppers, tomato, garlic, salt, sugar, black pepper, oil and vinegar.
5. Add the coriander leaves.
Serving Size: Total is 4 servings (400 kcal), 1 serving is about 100 kcal.
Nutritional Info Amount Per Serving
- Calories: 99.4
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 54.0 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.8 g
- Protein: 2.6 g
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