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Roasted Red Pepper Salad

Global.Potpourri's picture
  Red peppers 2 Large (Capsicums)
  Garlic cloves 4 Large, crushed
  Extra virgin olive oil 4 Tablespoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

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

Roasted Red Pepper Salad Recipe