Balsamic Grilled Peppers
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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% |
Suggested Recipes
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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
Tags:
Source
Canadian Living Magazine: August 2005
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