| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Appetizers, Bell pepper, Sent | 5 | Servings |
INGREDIENTS
| 1 | Green bell pepper | |
| 1 | Red bell pepper | |
| 1 | Yellow bell pepper | |
| Salt | ||
| Freshly ground pepper | ||
| 1 1/2 | Cloves garlic, finely | |
| chopped | ||
| 1 | c | Extra-virgin olive oil |
| divided | ||
| 1/4 | c | Balsamic Vinegar |
| 1 | Loaf French bread | |
| Grated parmesan cheese |
INSTRUCTIONS
Place whole bell peppers under broiler until charred on all sides, about 20 minutes, turning frequently and watching carefully. Place roasted pepper in a bown papper bag for a minimum of 10 minutes, then run them under cold water. Peel. Cut peppers into thin slices; salt and pepper lightly. Combine garlic, 1/2 cup olive oil and vinegar. Place peppers in marinade for a minimum of 30 minutes, preferable overnight. When ready to serve: Preheat oven to 350 degrees. Cut bread widthwise into 1/2- to 3/4-inch slices. Brush slices with remaining 1/2 cup olive oil. Place pepper slices on top. Sprinkle with cheese. Bake 15 to 20 minutes, until nicely toasted. Per serving: 414 Calories; 43g Fat (92% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 32mg Sodium NOTES : This appetizers may be prepared in advance and then baked before ready to serve. Recipe by: Pat Freund, Creve Cour Posted to MC-Recipe Digest by Lisa Minor <[email protected]> on Feb 25, 1998
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 579
Calories From Fat: 472
Total Fat: 53.5g
Cholesterol: 29.9mg
Sodium: 726.6mg
Potassium: 369.4mg
Carbohydrates: 11g
Fiber: 3.1g
Sugar: 4.4g
Protein: 15.8g