Lynne Rogers's roasted peppers
Published April 30, 1983
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
8 green peppers (see note)
8 yellow peppers (see note)
12 sweet red peppers (see note)
1 cup olive oil
¼ cup red-wine vinegar
Salt and pepper to taste
2 cloves garlic, chopped
1 bunch basil, stems discarded
Nutritional analysis per serving (15 servings)
16 grams carbs; 195 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 4 grams fiber; 650 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the peppers on a hot grill and cook until completely black, turning occasionally.
- Step 2
Remove peppers from grill and place in a paper bag. Close the bag at the top, to steam the peppers for 10 to 15 minutes.
- Step 3
Remove peppers from bag and clean black off by rubbing. Remove inside of peppers, cut peppers in strips and place on paper towels to drain.
- Step 4
Toss peppers in a large bowl with oil, vinegar, salt and pepper, garlic and fresh basil.
The amount of each kind of pepper can vary.
Private Notes