Grilled Peppers
For the best flavour, let this robust yet sweet salad stand for an hour or two before serving.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 50 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 73 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 27% |
| vit C | 203% |
| folate | 5% |
-
5 sweet red peppers
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) sherry vinegar or wine vinegar
1/4 tsp (1 mL) salt
Pinch each pepper and ground cumin
Preparation:
Place red peppers on greased grill over medium-high heat or under broiler; close lid and grill, turning often, until charred all over, about 20 minutes. Let cool enough to handle. Peel off blackened skin. Quarter, core and seed; cut into 1-inch (2.5 cm) wide strips.
In bowl, whisk together oil, vinegar, salt, pepper and cumin; add peppers and toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In bowl, whisk together oil, vinegar, salt, pepper and cumin; add peppers and toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Source
Canadian Living Magazine: September 2008
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