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Roasted Tricolor Pepper Salad

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Ingredients
  Yellow pepper 1
  Green pepper 1
  Sweet red pepper 1
  Olive oil 25 Milliliter (About 2 Tablespoon)
  Lemon juice 15 Milliliter (About 1 Tablespoon)
  Garlic 1 Clove (5 gm), minced
  Dijon mustard 1⁄2 Teaspoon
  Pepper 1 Milliliter (About 1/4 Teaspoon)
  Salt 1 Pinch
  Shredded fresh basil 25 Milliliter (About 2 Tablespoon)
Directions

Place peppers on barbecue grill; grill over medium heat 15 to 20 minutes, turning often, until skins are blackened.
Place peppers in brown paper or plastic bag; set aside 10 minutes.
Remove skin from peppers; cut in half and discard seeds and stems.
Cut away thick ribs from insides.
Cut peppers into 1/2 in (1 cm) strips; arrange on serving platter.
In small bowl, whisk together olive oil, lemon juice, garlic, mustard, pepper and salt.
Pour dressing over peppers; sprinkle with basil leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Vegetable
Interest: 
Everyday

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4.13125
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 346 Calories from Fat 233

% Daily Value*

Total Fat 26 g40.6%

Saturated Fat 3.6 g18.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 279.2 mg11.6%

Total Carbohydrates 27 g8.9%

Dietary Fiber 7 g28.1%

Sugars 9.4 g

Protein 5 g10.4%

Vitamin A 121.8% Vitamin C 878.2%

Calcium 9.3% Iron 14.8%

*Based on a 2000 Calorie diet

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Roasted Tricolor Pepper Salad Recipe