Roasted Red Peppers
|Red bell peppers||4|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Balsamic vinegar||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
1. Roast peppers over an open flame or in broiler, turning frequently, until skins are charred and blistered. Place in a plastic bag; close top and let sit 5 to 10 minutes. Remove skins under running water.
2. Cut peppers in half, lengthwise, holding them over a bowl to catch juice. Remove seeds and stem. Tear or cut lengthwise into strips 1/2 to 1 inch wide. Put in a serving bowl or dish.
3. In a small bowl whisk together pepper juice, olive oil, vinegar, pepper, and garlic. Pour over peppers.
4. Serve immediately or marinate at room temperature for several hours.
Calories 207 Calories from Fat 163
% Daily Value*
Total Fat 18 g28.3%
Saturated Fat 2.5 g12.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 8.8 mg0.4%
Total Carbohydrates 10 g3.2%
Dietary Fiber 2.7 g10.7%
Sugars 6.4 g
Protein 1 g2.7%
Vitamin A 79.2% Vitamin C 269.7%
Calcium 1.3% Iron 4%
*Based on a 2000 Calorie diet