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Name: Roasted Pepper And Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 tb olive oil; 1 Red pepper; quartered; Salt; Wholemeal melba toast and; ; salad; 2 Yellow peppers; quartered; 1 1/2 ts Schwartz Garlic Pepper; 250 g Fresh asparagus; (9 oz); 1 tb White wine vinegar

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INGREDIENTS

2 tb olive oil
1 Red pepper; quartered
Salt
Wholemeal melba toast and
; salad
2 Yellow peppers; quartered
1 1/2 ts Schwartz Garlic Pepper
250 g Fresh asparagus; (9 oz)
1 tb White wine vinegar
TO SERVE

Servings

INSTRUCTIONS

Pre-heat the oven to 220C, 425F, Gas Mark 7. Place the peppers on a baking sheet. Brush with 1 tbs olive oil. Sprinkle over the Garlic Pepper and salt. Bake for 25 minutes until slightly charred. Blanch the asparagus until tender. Place the peppers in a plastic bag and set aside until cooled, peel off the skins. Slice the peppers in half lengthways and halve the asparagus. Mix together with the remaining oil and vinegar. Season with salt. Serve on a bed of mixed leaf salad with wholemeal melba toast.

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Nutrition

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Serving Size: 1 Serving (72g)
Recipe Makes: 4 servings

Calories: 17
Calories from Fat: 15 (88%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 1.4mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.

About Our Nutrition Facts

Calories per serving: 17

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