Roasted Peppers
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 42 |
| pro | 0 |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 73 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 17 |
| vit C | 127 |
| folate | 3 |
Sweet red bell peppers double for the luscious piquillo peppers of Spain. Serve these with the steak, as they do in northeastern Spain.
Ingredients
Preparation
Place red and hot banana peppers on grill over medium-high heat; close lid and grill, turning often, until charred and blackened, about 20 minutes. (Or halve and seed peppers; broil, skin side up, until blackened.) Let cool.
Peel and seed peppers; cut into wide strips. Arrange on flat serving platter. (Make-ahead: Cover and refrigerate for up to 24 hours.) Drizzle with oil; sprinkle with salt.
Source : Canadian Living Magazine: June 2005
- Keywords : Sides; Vegetarian; Vegan; Roast; Red pepper;
