Preheat oven to 400F. Roast the peppers on a baking sheet for 15 minutes. Turn them over & bake them for another 10 minutes. Remove from the oven & wrap them separately in a paper bag. Set aside to cool. When cool enough to handle, peel the skin off each pepper & remove the seeds. Slice into 1 cm strips. Heat the oil in a skillet over low heat. Add the garlic slices. When it is golden brown, add the pepper strips. Saute for 5 to 7 minutes, shaking the skillet occasionally. Serve warm or cold with sangria. VARIATION: Replace the red bell peppers with orange bell peppers. Mary Salloum, " A Taste of the Mediterranean: Vegetarian Style" Posted to MM-Recipes Digest V3 #237 Date: Sat, 31 Aug 1996 08:50:32 -0500 From: firstname.lastname@example.org (S.Pickell)
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 4|
|Calories from Fat: 34 (44%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 6.6mg||0 %|
|Potassium 334.6mg||9 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 7g|
|Protein 1.8g||3 %|
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Calories per serving: 78
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