Roasted Pepper Salad


2 Red Peppers
1 Yellow Pepper
2 tbsp Olive Oil
4oz Olives
1 Garlic Clove
1 tbsp White Wine Vinegar
2 tbsp Capers
1oz Basil Leaves
4oz Rice
Salt and Pepper

Preheat oven to 200°C, 400°F. Slice red and yellow peppers into ~1cm thick pieces, then finely chop the garlic. Place both these ingredients on a baking tray and toss together with half the olive oil, then making sure there is only a single layer, cook for 15 minutes before tossing again and cooking for a further 5 to 10 minutes. Once cooled combine with the remainder of the ingredients, and serve with a portion of boiled rice.


Calories Calories from fat Total fat Saturated fat Trans fat Cholesterol
444 189 21.0g 3.0g 0.0g 0mg
Sodium Potassium Total carbs Dietary fibre Sugars Protein
759mg 469mg 60.1g 4.6g 2.6g 7.1g
Vitamin A Vitamin C Calcium Iron - -
32% 399% 11% 33% - -
No cholesterol Low in sugar Very high in vitamin C
Dinner Lunch

← Older Post Newer Post →

Leave a comment