Directions:
- Heat a large cast-iron skillet over medium-high heat. Cut bell pepper in half lengthwise; discard seeds and membranes. Flatten one bell pepper half with hand; add to skillet, skin side down. Reserve remaining bell pepper half for another use. Add tomatoes to pan. Cook 10 minutes or until blackened, turning frequently. Remove from heat; cool pepper and tomatoes to room temperature.
- Chop tomatoes, and place them in a medium bowl. Chop bell pepper; add to tomato. Stir in onion and next 8 ingredients (through garlic). Garnish with parsley, if desired. Serve chilled or at room temperature with pita wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.55 Kcal (605 kJ) | ||
| Calories from fat | 4.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.46g | 1% | |
|---|---|---|---|
| Sodium | 390.78mg | 16% | |
| Potassium | 228.34mg | 5% | |
| Total Carbs | 29.5g | 10% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 4.78g | 10% | |
| Vitamin C | 24.2mg | 40% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 11.4mg | 63% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 106.78 Kcal (447 kJ) | ||
| Calories from fat | 3.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 1% | |
|---|---|---|---|
| Sodium | 288.67mg | 16% | |
| Potassium | 168.68mg | 5% | |
| Total Carbs | 21.8g | 10% | |
| Sugars | 2.3g | 12% | |
| Dietary Fiber | 1.45g | 8% | |
| Protein | 3.53g | 10% | |
| Vitamin C | 17.9mg | 40% | |
| Vitamin A | 0.3mg | 13% | |
| Iron | 8.4mg | 63% | |
| Calcium | 37.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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