Balsamic Grilled Peppers
Grill these first so that they have time to cool to room temperature while the sausages are cooking. Of course, you can peel them after grilling if you like.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 62 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 8 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 2 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 13% |
| vit C | 190% |
| folate | 7% |
-
3 sweet peppers
2 tbsp (25 mL) balsamic vinegar
1 tbsp (15 mL) chopped fresh basil
1 tbsp (15 mL) extra-virgin olive oil
Pinch each granulated sugar, salt and pepper
Preparation:
Seed, core and cut sweet peppers into eights. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 10 minutes.
In bowl, toss together peppers, vinegar, basil, oil, sugar, salt and pepper.
Additional Information
Source
Canadian Living Magazine: August 2005
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