Roasted Red Pepper Salad
To maximize flavours, let this salad come to room temperature before serving.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 67 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 78 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 27% |
| vit C | 203% |
| folate | 5% |
-
5 sweet red peppers
1/4 tsp (1 mL) salt
3 tbsp (50 mL) extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp (1 mL) each pepper and ground cumin
1 black olive
Preparation:
On foil-lined rimmed baking sheet, broil red peppers, turning frequently, until charred, about 20 minutes. Let cool completely; remove skin and seeds.
Cut peppers into 1-inch (2.5 cm) wide strips; toss with salt. Place in colander over bowl; drain in refrigerator for 2 hours.
In skillet, heat oil over medium heat; fry peppers and garlic until peppers begin to fall apart, about 6 minutes.
Stir in pepper and ground cumin. (Make-ahead: Refrigerate in airtight container for up to 1 week.) Transfer to serving bowl; garnish with olive. Serve at room temperature.
Source
Canadian Living Magazine: October 2004
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