Roasted Bell Peppers With Basil And Balsamic Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | July 1991 | 1 | Servings | |
INGREDIENTS
| 3 | Red bell peppers | |
| 3 | Yellow bell peppers | |
| 4 1/2 | T | Olive oil |
| 1 1/2 | T | Balsamic vinegar or red wine |
| vinegar | ||
| 1 | T | Matchstick-size orange peel |
| strips orange part | ||
| only | ||
| 12 | Fresh basil leaves |
INSTRUCTIONS
Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl. Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving) Chop basil; mix into peppers and serve. Serves 8. Bon Appetit July 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1396
Calories From Fat: 669
Total Fat: 75.4g
Cholesterol: 292.4mg
Sodium: 282.8mg
Potassium: 2894.9mg
Carbohydrates: 62.7g
Fiber: 13.2g
Sugar: 25.5g
Protein: 116g