Roast Pepper Marinated With Fennel Seed
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Schwartz, Schwartz2 | 4 | Servings | |
INGREDIENTS
| 3 | Red peppers | |
| 3 | T | Olive oil |
| 1 | T | Anchovy essence |
| 1 | T | Lemon juice |
| 1 | t | Schwartz Fennel Seeds – |
| crushed | ||
| Schwartz Coarse Ground Black | ||
| Pepper | ||
| 1/2 | t | Schwartz Garlic Granules |
INSTRUCTIONS
Quarter and deseed the peppers. Grill, skin side uppermost, until slightly charred. Place in a plastic bag and seal for 5-10 minutes until cooled. Peel off the skin and slice into wide strips. For the marinade, blend together the olive oil, anchovy essence, lemon juice, crushed Fennel Seeds, Pepper and Garlic. Pour over the peppers. Allow to stand for 1-2 hours and serve at room temperature. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“To ignore our Creator is the height of selfishness”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 165
Calories From Fat: 96
Total Fat: 10.8g
Cholesterol: 0mg
Sodium: 153.7mg
Potassium: 595.8mg
Carbohydrates: 16g
Fiber: 4.8g
Sugar: 5.3g
Protein: 3.1g