Roasted Peppers with Garlic and Anchovies
This colourful and tasty mix of peppers and anchovies is delicious on slices of rustic Italian bread.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 59 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | trace |
| 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% |
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2 each sweet red and yellow peppers
4 cloves garlic, thinly sliced
1/4 tsp (1 mL) salt
1 can (1.75 oz/50 g) oil-packed anchovy fillets
16 basil leaves
1/3 cup (75 mL) extra-virgin olive oil
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.
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