Try this Herb Polenta with Roasted Peppers With Spiced Oil And Balsam recipe, or contribute your own.
Suggest a better descriptionPre-heat oven to 240?C/475F/gas mark 8 Rub the peppers with oil and roast until skins are blakened and blistered (about 1/2hr). Remove and put into a plastic bag. seal and leave to cool. When cool, remove from bag and peel off the skins which should easily slip off. Cut in half, remove central core, seeds and membranes. Cut peppers into even lengths and put into a deep bowl. Add olives, peppercorns garlic and rosemary. Season with sea salt and then cover with olive oil and a splash a little balsamic vinegar. Turn gently in the oil and then leave in a cool place for the flavours to mellow. Serve with some herbed polenta. Per serving: 193 Calories (kcal); 1g Total Fat; (5% calories from fat); 7g Protein; 46g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1444g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1149 | ||
Calories from Fat: 60 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 47.2mg | 2 % | |
Potassium 2836.4mg | 75 % | |
Total Carbohydrate 249.7g | 73 % | |
Dietary Fiber 24.7g | 99 % | |
Sugars, other 225g | ||
Protein 28.1g | 40 % | |
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: 1149
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