"A great side dish or topping for crostini, this pepper melange can also find its way into frittatas, pizzas, and pasta salads or be spooned over polenta and tofu. It keeps refrigerated for a week or more." Vegetarian Cooking for Everyone
Seed and finely dice the peppers. Pound the garlic with 1/4 tsp salt until mushy. Heat the oil with the bay leaf in a medium skillet over medium heat. Add teh onion and fennel seeds and cook for 5 minutes, stirring occasionally. Add the garlic and peppers, lower the heat, and cook for 10 minutes. Stir in the tomato paste, add a few tbs water, then cover and cook until the peppers are tender, 5 minutes or more. Add the vinegar, raise the heat to high, and reduce until syrupy. Taste for salt, season with pepper, and stir in the basil. Serve warm at room temperature, or chilled.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 78 | ||
Calories from Fat: 47 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1751.4mg | 60 % | |
Potassium 201.6mg | 5 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 6.6g | ||
Protein 1.1g | 2 % | |
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: 78
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