1/1 Photo of Grilled Red Pepper, Sweet Onion, and Tomato Salad
Dr. Jenny's Note:
A delicious salad, made with garden fresh ingredients, from a Williams Sonoma recipe.
My Private Note
Units: US | Metric
- 2 red bell peppers
- 2 sweet white onions, cut into rounds 3/4 inches thick (e.g., maui, vidalia, walla walla)
- 4 large tomatoes (approximately 2 lb total)
- olive oil, for coating
- 1 bunch fresh basil, stemmed, coarsely chopped if desired
For garlic-balsamic vinaigrette
- 1Prepare charcoal or gas grill for direct grilling over high heat, or preheat indoor electric grill. Oil the grill rack.
- 2Put bell peppers, onion rounds, and tomatoes in a bowl and coat them with oil.
- 3Grill peppers directly over high heat, turning to char and blister them on all sides, 5-7 minutes.
- 4Transfer to a paper bag, close the bag, and let cool for 10 minutes.
- 5Meanwhile, grill onion rounds, turning once, until grill marked and partly tender, 2-3 mins per side. Transfer to a cutting board.
- 6Grill tomatoes, turning often, until grill marked, 3-4 minutes. Dont overcook. Transfer to a cutting board.
- 7Peel peppers and cut open to remove seeds and stems. Chop peppers coarsely and mound on a platter. Coarsely chop onions; then core and chop the tomatoes and add them to the platter.
- 8Scatter basil leaves on top of the vegetables.
- 9To make vinaigrette, combine garlic and vinegar in a small bowl. Gradually whisk in olive oil. Pour dressing over vegetables and toss well.
- 10Season with salt and pepper and serve.
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Nutritional Facts for Grilled Red Pepper, Sweet Onion, and Tomato Salad
Serving Size: 1 (324 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 241.4
- Calories from Fat 167
- Total Fat 18.5 g
- Saturated Fat 2.5 g
- Cholesterol 0.0 mg
- Sodium 16.1 mg
- Total Carbohydrate 17.6 g
- Dietary Fiber 4.4 g
- Sugars 10.8 g
- Protein 2.9 g
The following items or measurements are not included: