Roasted Red Pepper Salad

This is a stuffed pepper salad, light and delicious!

Step: 1

Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.

Step: 2

Pierce the eggplants several times with the tip of a paring knife. Place the eggplants and peppers onto the prepared baking sheet. Cook under the preheated broiler until the skins of the peppers and eggplants have blackened and blistered, about 5 minutes. Turn the vegetables over and rearrange them on the baking sheet; roast until the skins are blackened on all sides. Place the blackened peppers and eggplants into a bowl, and tightly seal with plastic wrap. Set aside and allow the vegetables to cool about 20 minutes. Once cool, remove the skins and discard.

Step: 3

Mix together the yogurt and garlic, and set aside.

Step: 4

Finely chop the peeled roasted eggplant and transfer it to a bowl. Drizzle with 1 tablespoon of olive oil and season with salt to taste.

Step: 5

Pull the stems and cores out of the roasted peppers, remove any seeds, and stuff the peppers with the eggplant mixture. Top with the garlic yogurt and serve.

Per Serving: 415 calories; protein 17g; carbohydrates 70g; fat 11g; cholesterol 7.4mg; sodium 114.3mg.

Product salad is one of the easiest salads to produce . It is more in fibre and water produce . As fruits can make natural sweetness , you can have it for eat in mornings . The sweetness in it will give you more energy for the day and deal with your get sugar producer cravings too.

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