Roasted Bell Peppers with Basil And Balsamic Vinegar
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INGREDIENTS
- 3 Red bell peppers
- 4 1/2 tb olive oil
- 1 1/2 tb Balsamic vinegar ; or red wine
- 1 tb orange peel ; Matchstick-size
- 12 lg Fresh basil leaves
- 3 Yellow bell peppers
INSTRUCTIONS
Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl. Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving) Chop basil; mix into peppers and serve. Serves 8. Bon Appetit July 1991
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (954g) | ||
| Recipe Makes: 1 | ||
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| Calories: 413 | ||
| Calories from Fat: 157 (38%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 17.5g | 23 % | |
| Saturated Fat 2.4g | 12 % | |
| Monounsaturated Fat 11.1g | ||
| Polyunsanturated Fat 1.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 28.9mg | 1 % | |
| Potassium 1980.2mg | 52 % | |
| Total Carbohydrate 60.5g | 18 % | |
| Dietary Fiber 13.3g | 53 % | |
| Sugars, other 47.2g | ||
| Protein 9.5g | 14 % | |
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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. |
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Calories per serving: 413
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