Roasted Peppers with Garlic and Anchovies
16 people added this to their Recipe Box
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% |
Suggested Recipes
-
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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