| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 10 | Servings | ||
INGREDIENTS
| 12 | Red peppers, roasted peeled | |
| 2 | T | Extra-virgin olive oil |
| 2 | T | Balsamic vinegar |
| 2 | T | Chopped flat-leaf parsley |
| 1 | T | Finely-chopped garlic |
| Coarse salt | ||
| Freshly-ground black pepper | ||
| 1/2 | at, 0 Other Carbohydrates |
INSTRUCTIONS
Tear the prepared peppers into long strips and place in a bowl. Drizzle with olive oil and vinegar. Stir in the parsley and garlic. Season with salt and pepper. Serves 10. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 63 Calories (kcal); 3g Total Fat; (38% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; Recipe by: Recipe from Sasa Mahr-Batuz Converted by MM_Buster v2.0n.
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