Grilled Red Pepper Sweet Onion and Tomato Salad
Fire up your grill and savor the smoky charm of this Grilled Red Pepper, Sweet Onion, and Tomato Salad—a vibrant medley of summer’s finest produce. Juicy red bell peppers, tender sweet onions, and caramelized Roma tomatoes are charred to perfection on the grill, enhancing their natural sweetness and adding a touch of smokiness. Tossed in a zesty red wine vinaigrette with fresh parsley and a hint of garlic, this salad is bursting with bold, fresh flavors. Whether served warm, at room temperature, or chilled, this effortless recipe makes a perfect side dish for barbecues, picnics, or weeknight dinners. Packed with nutrients and irresistibly flavorful, it’s a true celebration of grilled vegetables!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Red bell peppers
- 1 large Sweet onions
- 4 medium Roma tomatoes
- 4 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 clove Garlic
Instructions
Preheat your grill or grill pan to medium-high heat.
Cut the red bell peppers into quarters, removing the core and seeds. Peel the sweet onion and slice it into thick rings. Slice the Roma tomatoes in half lengthwise.
Brush the red peppers, onion rings, and tomato halves with 2 tablespoons of olive oil, ensuring all sides are lightly coated.
Place the vegetables on the grill. Grill the peppers and onions for about 8-10 minutes, turning halfway through, until they develop grill marks and become tender. Grill the tomato halves for 3-4 minutes per side until slightly softened but not mushy.
Remove the grilled vegetables from the heat and let them cool for 5 minutes.
Once cooled, chop the grilled peppers into bite-sized pieces, separate the grilled onion rings if desired, and roughly chop the grilled tomatoes.
Mince the garlic and finely chop the fresh parsley.
In a large mixing bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, minced garlic, salt, and black pepper to create the vinaigrette.
Add the chopped peppers, onions, tomatoes, and parsley to the mixing bowl with the vinaigrette. Toss gently to combine and ensure the vegetables are evenly coated.
Transfer the salad to a serving bowl or plate. Serve warm, at room temperature, or chilled, depending on your preference.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 29.2 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
