Heat large skillet over medium-high heat. Cut bell pepper in half lengthwise and take out seeds and membrane. Flatten one bell pepper half with hand, add to skillet with the skin side down. 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 bowl. Stir in onion and next 8 ingredients (to garlic). Garnish with parsley. Serve chilled.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 4|
|Calories from Fat: 40 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 348.1mg||12 %|
|Potassium 337.4mg||9 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 39g|
|Protein 7.1g||10 %|
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Calories per serving: 236
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