Roasted Peppers with Garlic and Anchovies

Author: Canadian Living

This colourful and tasty mix of peppers and anchovies is delicious on slices of rustic Italian bread.

  • Portion size 8 servings

Ingredients

  • 2 sweet red peppers
  • 2 sweet yellow peppers
  • 4 cloves of garlic
  • 1/4 teaspoon salt
  • 1 can oil-packed anchovy fillet
  • 16 basil leaves
  • 1/3 cup extra virgin olive oil

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
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 155.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Peppers with Garlic and Anchovies

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