Roasted Red Pepper Salad
|Red peppers||2 Large (Capsicums)|
|Garlic cloves||4 Large, crushed|
|Extra virgin olive oil||4 Tablespoon|
Wash and dry the peppers and score the skin in a few places.
Place in a pre-heated oven on 220°C.
Turn occasionally until the skin begins to darken and split and the peppers look wilted and blackened in places.
This will take 15-20 minutes.
Cool and remove the skins.Remove the core and seeds.
Reserve any juice.
Cut into 1 inch strips lengthwise.
Mix with the olive oil, garlic, salt, pepper and juice.
Serving size: Complete recipe
Calories 654 Calories from Fat 561
% Daily Value*
Total Fat 60 g93%
Saturated Fat 4.3 g21.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 408.8 mg17%
Total Carbohydrates 21 g6.9%
Dietary Fiber 5.6 g22.5%
Sugars 10.8 g
Protein 3 g6.9%
Vitamin A 158.3% Vitamin C 545.3%
Calcium 4.3% Iron 7.4%
*Based on a 2000 Calorie diet