Roasted Peppers
Sweet red bell peppers double for the luscious piquillo peppers of Spain. Serve these with the steak, as they do in northeastern Spain.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 42 |
| pro | trace |
| total fat | 3 g |
| sat. fat | trace |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 73 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 17% |
| vit C | 127% |
| folate | 3% |
-
3 sweet red peppers
2 hot or mild banana peppers
2 tbsp (25 mL) extra-virgin olive oil
1/4 tsp (1 mL) salt
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.
Additional Information
Source
Canadian Living Magazine: June 2005
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