Roasted And Marinated Bell Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | June 1996 i, Vegetables | 8 | Servings | |
INGREDIENTS
| 6 | T | Olive oil, plus more for |
| Grill | ||
| 3 | Whole yellow bell peppers | |
| 3 | Whole red bell peppers | |
| 2 | Garlic cloves, minced | |
| 2 | T | Red wine vinegar |
| 1 1/4 | t | Fresh thyme, finely |
| Chopped | ||
| 1/2 | t | Salt |
| 1/8 | t | Freshly ground pepper |
INSTRUCTIONS
Brush grill with oil; heat to medium to hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips. In a bowl, combine garlic, vinegar, thyme, salt, pepper and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette and arrange on a platter to serve. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine <ksimpson@cwo.com> Recipe By : Martha Stewart Living, June 1996
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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 91
Total Fat: 10.3g
Cholesterol: 0mg
Sodium: 151.3mg
Potassium: 163.2mg
Carbohydrates: 6g
Fiber: 1.2g
Sugar: <1g
Protein: <1g