Grilled Peppers
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Grilled Peppers, Crispy Smashed Fingerling Potatoes, Garlic-Sauteed Rapini, Rosemary Sage Rack of Pork
Photography by Edward Pond
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 50 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 0 |
| 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 |
For the best flavour, let this robust yet sweet salad stand for an hour or two before serving.
Ingredients
-
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
- Keywords : Make-Ahead; Salad; Sides; Red pepper; Grill/Barbecue;
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