Try this Baked Garlic And Pepper Salad recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, whisk together the vinegar, lemon juice, and olive oil. Season to taste with salt and pepper. Set aside until ready to use. Preheat oven to 425 degrees. Cut 1/2-inch off the tops of the heads of garlic, so the cloves are just visible. Rub the heads of garlic, bell peppers and tomatoes with olive oil to coat them. With a paring knife, cut a cross across the stem end of each tomato. Place all the vegetables on a baking sheet and roast for 30 to 40 minutes, turning every 10 minutes. Immediately place all the vegetables in a large bowl, cover with plastic wrap and leave to cool, about 30 minutes. Peel the peppers and tomatoes, remove the seeds, and cut vegetables into strips. Squeeze the garlic cloves from their skins. Arrange the vegetables on a large serving platter, or on individual plates, season with salt and pepper to taste, and drizzle with the reserved dressing. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B40 broadcast 07-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-23-1998 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (406g) | ||
Recipe Makes: 4 servings | ||
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Calories: 204 | ||
Calories from Fat: 109 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.2mg | 1 % | |
Potassium 855mg | 23 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 16.3g | ||
Protein 4.3g | 6 % | |
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: 204
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