Roasted Peppers with Garlic and Anchovies
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 59 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 0 |
| carb | 4 g |
| fibre | 1 g |
| chol | 4 mg |
| sodium | 239 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 17 |
| vit C | 155 |
| folate | 5 |
This colourful and tasty mix of peppers and anchovies is delicious on slices of rustic Italian bread.
Ingredients
Preparation
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.
- Keywords : Appetizers; Snacks; Italian; Red pepper; Yellow Peppers; Garlic; Anchovies; Broil;
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