Roast yellow and red peppers (uncut and completely intact) in the oven until crispy on the outside. Peel completely the outer skin, cut away the core and slice in thin pieces. Add chopped garlic, olive oil, oregano and basil. Mix well and serve. Cut tomato into slices. Top each slice with a slice of mozzarella, lightly salt and top with olive oil. Serve. Cut provolone into slices and serve. Cut melon into wedges. Wrap wedge of melon with a slice of prosciutto and serve. Posted to MC-Recipe Digest V1 #323 Recipe by: Italy From: email@example.com (Glen T Greenman) Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1984g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1401 (62%)|
|Amt Per Serving||% DV|
|Total Fat 155.6g||208 %|
|Saturated Fat 68.8g||344 %|
|Monounsaturated Fat 68.8g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 250mg||77 %|
|Sodium 3416.7mg||118 %|
|Potassium 3907.6mg||103 %|
|Total Carbohydrate 124.9g||37 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 107.2g|
|Protein 105.8g||151 %|
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Calories per serving: 2269
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