| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tamara4 |
1 |
servings |
INGREDIENTS
| 6 |
|
Bright red or yellow capsicums |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Chopped fresh parsley |
| 6 |
|
Sundried tomatoes; (in oil), chopped |
| 1 |
tb |
Fresh lemon juice |
| 2 |
ts |
Capers; drained |
| 2 |
|
Cloves garlic; minced or 2 |
|
|
; teaspoons prepared |
|
|
; minced garlic |
|
|
Salt and pepper to taste |
| 10 |
|
Finely chopped Kalamata olives; optional |
| 2 |
tb |
Marscarpone; optional |
INSTRUCTIONS
Slice all four sides of each capsicum and place, skin side up, under a
grill, as close to the heat source as possible. Grill until the peppers are
blackened, then remove from the grill and place in a plastic bag and seal.
This will allow the peppers to steam, and will make peeling them very easy.
When the peppers are cold enough to touch, peel off the skins and discard.
Set the roasted peppers aside to cool completely.
In the bowl of a food processor, place the peppers, parsley, sundried
tomatoes, lemon juice, capers and garlic and 'pulse' until the peppers and
chopped finely but not pureed. Add the olive oil, just enough to reach your
desired consistency. Stir through the finely chopped olives and marscarpone
is desired.
Will keep well in the refrigerator for about 5 days.
Converted by MC_Buster.
Per serving: 255 Calories (kcal); 27g Total Fat; (93% calories from fat);
1g Protein; 4g Carbohydrate; 0mg Cholesterol; 57mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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