Roasted Peppers With Garlic #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 2 | Servings | |
INGREDIENTS
| 1 | Red bell pepper | |
| 1 | Yellow bell pepper | |
| 2 | Cloves garlic | |
| 1 | T | Extra-virgin olive oil |
| 1 | t | Fresh lemon juice |
| 1 1/2 | t | Coarsely chopped parsley or |
| basil | ||
| Salt & fresh ground pepper |
INSTRUCTIONS
Cook peppers directly over open flame, under preheated broiler on in extremely hot, dry cast iron skillet. Rotate peppers to char on all sides. Place charred peppers in mixing bowl and cover with plastic wrap, sealing bowl or put in paper bag and close bag. Heat and moisture will stem off charred skin. Let stand 30 minutes. Peel garlic and cut each clove in half lengthwise. Cut peppers vertically from tip to stem, remove seeds and stem. Peel under running water. Slice each into 5-6 strips. Place strips in mixing bowl and season lightly with salt and fresh ground pepper. Add garlic, olive oil, lemon juice and parsley or basil. Chill several hours. Bring to room temperature before serving. Makes 2 first-course servings. STARS & STRIPES, 6 DEC 92 SERVE WITH MARKET STREET CHICKEN SALAD Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 98
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 19.9mg
Potassium: 863.4mg
Carbohydrates: 20.6g
Fiber: 9.4g
Sugar: 3.9g
Protein: 6.1g