Roasted Peppers With Olives And Thyme
|Red bell peppers/Yellow bell peppers||6 Pound|
|Brine cured black olives||6|
|Fresh thyme sprigs||2|
|Garlic||2 Clove (10 gm), peeled|
|Red wine vinegar/White wine vinegar||1 Tablespoon|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
1. Roast the peppers directly over a gas flame or under the broiler, as close to the heat as possible, turning frequently, until blackened all over. Place the peppers in a paper or plastic bag and let steam for 10 minutes. When cool enough to handle, peel off the skins under running water. Place the peeled peppers in a large bowl.
2. Halve the peppers and remove the cores, seeds and ribs over the bowl to catch the juices. Place the peppers in a wide-mouth quart jar. Strain the juices over the peppers.
3. Add the olives, thyme and garlic to the peppers. Add the vinegar and enough oil to cover the peppers. Stir to release any air bubbles, then cover and refrigerate.
Calories 608 Calories from Fat 408
% Daily Value*
Total Fat 44 g67.9%
Saturated Fat 3.3 g16.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 108 mg4.5%
Total Carbohydrates 44 g14.8%
Dietary Fiber 14.5 g57.9%
Sugars 28.6 g
Protein 7 g13.9%
Vitamin A 427.1% Vitamin C 1452.2%
Calcium 5.6% Iron 17.6%
*Based on a 2000 Calorie diet