Grilled Peppers

Grilled Peppers, Crispy Smashed Fingerling Potatoes, Garlic-Sauteed Rapini, Rosemary Sage Rack of Pork 150 Author: Canadian Living Credits: Grilled Peppers, Crispy Smashed Fingerling Potatoes, Garlic-Sauteed Rapini, Rosemary Sage Rack of Pork<br />150

For the best flavour, let this robust yet sweet salad stand for an hour or two before serving.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2008

Ingredients

Method

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.)

Nutritional facts Per each of 8 servings: about

  • Sodium 73 mg
  • Protein 1 g
  • Calories 50.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 5 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 203.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Peppers

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