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Roasted Peppers with Garlic and Anchovies

By The Canadian Living Test Kitchen

Tested till perfect

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Roasted Peppers with Garlic and Anchovies

This recipe makes 8 servings

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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.

 

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