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Roasted pepper salad
Calories / Protein / Fat / Carbs: 350 / 6 / 30 / 20
Ingredients & Recipe
Quarter peppers, rub cuts with garlic and salt, sprinkle with cumin. Slice onion into rings, tomatoes into wedges. Heat oil, fry peppers and onion until soft, transfer to a plate, top with tomatoes. To the same oil add lemon juice, salt, cumin, chili and grated garlic. Heat, pour over vegetables. Cool, sprinkle with cilantro.
Ingredients:
tomatoes – 6 pcs, yellow pepper – 2 pcs, red pepper – 2 pcs, red onion – 2-3 pcs, olive oil – 6 tbsp, lemon – ½, chili – pinch, garlic – 4 cloves, cilantro – bunch, cumin – 1 tsp, salt – to taste
Ingredients:
tomatoes – 6 pcs, yellow pepper – 2 pcs, red pepper – 2 pcs, red onion – 2-3 pcs, olive oil – 6 tbsp, lemon – ½, chili – pinch, garlic – 4 cloves, cilantro – bunch, cumin – 1 tsp, salt – to taste
