Burger Topping Recipes: Grilled Marinated Peppers
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 15 |
| pro | trace |
| total fat | 1 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 18 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 5% |
| vit C | 40% |
| folate | 1% |
-
4 sweet red peppers
3 tbsp (45 mL) extra-virgin olive oil
1 tbsp (15 mL) sherry vinegar or wine vinegar
1/4 tsp (1 mL) each granulated sugar, salt and 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
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