I can never make enough of this simple salad. In restaurants roasted peppers are often marinated in oil, which adds calories and fat. Here I use only 1 tablespoon of olive oil-and the results are outstanding. Red, yellow, and orange bell peppers contain an abundance of beta carotene and antioxidants, which help in the fight against cancer.
1. Slice the roasted peppers in thick slices and arrange on a platter.
2. Whisk the oil and vinegar together in a small bowl. Drizzle over the peppers.
3. Sprinkle with goat cheese, basil and pine nuts.
6 bell peppers of various colors, roasted
1 Tbsp olive oil
1 tsp balsamic vinegar
1/4 cup crumbled goat cheese
3 Tbsp chopped fresh basil or parsley
2 Tbsp pine nuts, toasted
Nutritional Analysis per Serving
Protein 2.7 g
Fat 4.9 g
Saturated Fat 1.3 g
Carbohydrates 8.3 g
Cholesterol 2.2 mg
Sodium 20 mg
Fiber 2.5 g
Prep Time: 10 minutes
Make Ahead: Prepare up to 2 days in advance, cover with plastic wrap and refrigerate.