Balsamic Grilled Peppers

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2005

Ingredients

  • 3 sweet peppers
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch granulated sugar
  • 1 pinch each salt and pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 2 mg
  • Protein 1 g
  • Calories 62.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 8 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 190.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Balsamic Grilled Peppers

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