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Tomato and Roasted Pepper Salad
Source: dLife

Sweet and tangy marinated tomatoes and roasted red peppers.

Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 1/2 Vegetables , 1/2 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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4 each  medium tomatoes
2 tbsp  balsamic vinegar
1 tbsp  light honey
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 each  large red bell peppers
1 each  large yellow bell pepppers
1 tbsp  red wine vinegar
2 tsp  olive oil
1 each  medium garlic cloves
0 1/4 cup  capers, drained
  1. Preheat broiler.
  2. 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.
  3. 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.
  4. Whisk together 1 tablespoon balsamic vinegar, red wine vinegar, oil, and garlic. Toss mixture with peppers and capers. Spoon pepper mixture over tomato slices.

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