Roast the red peppers:
Place peppers directly on oven rack on Broil – low to medium (2) for 4-5 minutes on each side until the side of the pepper turns black. When all sides are black, place in a closed ziplock bag and the skin will fall off.
Slice roasted red peppers in strips
Slice pepperoni and other meats if not pre-sliced
Slice mozzarella and aged cheddar
Place meats, peppers, and cheeses in a decorative fashion around a platter. Place olives in the center. Sprinkle balsamic vinaigrette over meats and cheeses. Serve chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (425g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 382 (67%)|
|Amt Per Serving||% DV|
|Total Fat 42.4g||57 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 114.2mg||35 %|
|Sodium 3220.9mg||111 %|
|Potassium 891.2mg||23 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 28.8g|
|Protein 25.7g||37 %|
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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: 573
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