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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tomato and Roasted Pepper Salad

Source: dLife

Sweet and tangy marinated tomatoes and roasted red peppers.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	48.2

Total Carbs	8.3 g

Dietary Fiber	1.5 g

Sugars	5.6 g

Total Fat	1.5 g

Saturated Fat	0.2 g

Unsaturated Fat	0.2 g

Potassium	188.3 mg

Protein	1.1 g

Sodium	204.3 mg

Dietary Exchanges 1.5 Fat, 1.0 Vegetables, 0.1 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each medium tomatoes 2.0
2 tbsp balsamic vinegar 1.0
1 tbsp light honey 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 each large red bell peppers 1.0
1 each large yellow bell pepppers 1.0
1 tbsp red wine vinegar 2.0
2 tsp olive oil 1.0
1 each medium garlic cloves 0.25
0 1/4 cup capers, drained

Directions

Preheat broiler.
Lay tomato slices in one layer on a plate. Whisk together 1 tablespoon vinegar with honey and pour over top of tomatoes. Season with salt and pepper. Let sit 15 minutes.
Slice bell peppers in half and remove seeds and membranes. Lay peppers, flesh side down on a baking sheet covered with foil. Place peppers under broiler for 10 minutes or until skin in blackened. Put peppers in a resealable plastic bag and let sit 10 minutes. Remove skin and cut pepper into strips.
Whisk together 1 tablespoon balsamic vinegar, red wine vinegar, oil, and garlic. Toss mixture with peppers and capers. Spoon pepper mixture over tomato slices.