ROASTED PEPPER SALAD

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Roasted Pepper Salad image

Here's a versatile, pretty side that will go with a summer full of entrées! -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 8

2 cups cherry tomatoes, halved
1/2 cup minced fresh basil
8 garlic cloves, minced
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
3 large sweet yellow peppers, halved and seeded
2 tablespoons shredded Parmesan cheese

Steps:

  • In a small bowl, combine the tomatoes, basil, garlic, vinegar, salt and pepper. Spoon into pepper halves., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 233mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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