Burger Topping Recipes: Grilled Marinated Peppers
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This recipe makes 33 tbsp servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 15 |
| pro | 0 |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 1 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 18 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 5 |
| vit C | 40 |
| folate | 1 |
Ingredients
- 4 sweet red peppers
- 3 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar or wine vinegar
- 1/4 tsp granulated sugar
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Broil red peppers 6 inches (15 cm) from heat, turning often, for 20 minutes or until charred. Let cool; peel off blackened skin. Quarter, core and seed; cut into 1-inch (2.5 cm) wide strips. Place in bowl. Whisk together oil, vinegar, sugar, salt and pepper; toss with peppers. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: June 2008
- Keywords : Condiments/sauces; Broil; Grill/Barbecue; Make-Ahead; Red pepper;
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