Try this Grilled Mixed Pepper Salad recipe, or contribute your own.
Suggest a better description1. Cut peppers in one of two ways: (a) Quarter and seed, or (b) Cut off top and bottom, ending up with hollow ring; slice down one side, open up, and flatten; remove white ribs and seeds. Cut onions into rings. Stir olive oil with garlic and brush over begetables. Grill on preheated, oiled grill, turning at least once, until tender and lightly charred, from 5-10 mins. 2. Meanwhile, in large bowl, stir in vinegar, salt and pepper to remaining garlic mixture. Slice cheese into bite-sized pieces. 3. Slice hot peppers into 1/4" strips and separate onion into rings. Stir warm vegetables into oil mixture. Taste and add more vinegar, if needed. Stir in basil and cheese. Taste and add more salt, if desired. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Wonderful served with garlic bread grilled on barbeque. For meat version - grill boneless chicken breasts along with vegetables. Slice into bite-sized strips and stir into mixture with basil. Omit cheese. Per serving: 230 calories, 15.7g fat Contributor: Chatelaine July 97 Preparation Time: 00:25 Posted to recipelu-digest by Cathleen
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Serving Size: 1 Cup (66g) | ||
Recipe Makes: 7 Cups | ||
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Calories: 17 | ||
Calories from Fat: 9 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 27.8mg | 1 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.6g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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