Preheat oven to 425.
Line a heavy duty baking sheet with foil. Halve the bell peppers lengthwise and remove the stem,
remove seeds. put pepper halves on baking sheet, cut side down. Husk the corn and put the ears on the baking sheet. drizzle vegetables with oil and rub to coat. Sprinkle with salt and pepper.
Roast, turning occasionally until peppers are soft and slightly shriveled and browned and the corn kernals are lightly browned in a few spots, about 20 minutes.
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 162 (41%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 166.7mg||6 %|
|Potassium 744.5mg||20 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 13.6g||55 %|
|Sugars, other 38.2g|
|Protein 9.7g||14 %|
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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: 391
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