Since I am doing my best to watch what I eat while surrounded by all of the tempting holiday treats I decided to roast up some bell peppers and make a salad that I can snack on guilt free. This roasted bell pepper & tomato salad can be served as an appetizer, a side dish or in my case I pile it onto a section of French Sourdough bread and eat it as a sandwich. The next time you’re in the store and about to buy a jar of roasted peppers, don’t. It’s super easy to purchase fresh peppers and roast them yourself and it’s definitely a lot cheaper as well.
2 red bell peppers
2 yellow bell peppers
2 green bell peppers
3 tomatoes, halved
1 tablespoon extra virgin olive oil
3 garlic cloves, crushed
1 Spanish onion, sliced in rings
1 tablespoon fresh thyme
salt and fresh ground black pepper
Instructions: Halve the bell peppers and remove seeds. Place them, cut-side down onto a baking tray and cook under pre-heated broiler for 10 minutes. Halve the tomatoes and add them to the baking tray and broil for approximately 5 minutes, until the skins of the bell peppers and tomatoes are charred. Remove bell peppers and place into large zip lock bag for 10 minutes. The moisture will allow for easy removal of skin. Remove the tomato skins and chop the flesh. Peel skins from the bell peppers and slice into strips. Heat olive oil in large skillet and saute garlic and onion, stirring occasionally, for 3-4 minutes until softened. Add bell peppers and tomatoes to the skillet and cook for 5 minutes. Stir in the fresh thyme and season with salt and fresh ground black pepper.