This colourful and tasty mix of peppers and anchovies is delicious on slices of rustic Italian bread.
- Portion size 8 servings
Ingredients
Method
Place red and yellow peppers on greased grill over medium-high heat or under broiler; close lid and cook, turning often, until charred, about 20 minutes. Let cool; peel off blackened skin. Cut into quarters, coring and removing seeds.
In glass or ceramic container, mix peppers, garlic and salt. Reserving oil, drain and halve anchovies lengthwise; scatter anchovies and basil leaves over peppers. Pour olive oil and reserved anchovy oil over top. Cover and marinate at room temperature for 1 hour.
Nutritional facts <b>Per serving:</b> about
- Sodium 239 mg
- Protein 2 g
- Calories 59.0
- Total fat 4 g
- Cholesterol 4 mg
- Saturated fat trace
- Total carbohydrate 4 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 17.0
- Vitamin C 155.0
