Roasted Peppers with Garlic #1
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INGREDIENTS
INSTRUCTIONS
1. Preheat oven to 375 F. Put whole peppers on sheet pan and lightly coat with olive oil. Season with salt and pepper. Roast for 7 to 8 minutes or until golden brown. Remove peppers and allow to cool. 2. Cut peppers in half, core and deseed. Slice peppers lengthwise. in 1/2 in. strips. In small oval dishes, place one leaf of romaine and place pepper strips widthwise along plate. Sprinkle garlic on peppers, drip remaining oil over and garnish with parsley. Note: Keep garlic in 1 tbs. olive oil and it will not turn brown. VICTOR CAFE DICKINSON STREET, PHILADELPHIA MONTEPULCIANO DI ABRUZZO From the
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (34g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 45 | ||
| Calories from Fat: 41 (91%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.6g | 6 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 3.3g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 41.9mg | 1 % | |
| Potassium 77.1mg | 2 % | |
| Total Carbohydrate 1g | 0 % | |
| Dietary Fiber 0.6g | 3 % | |
| Sugars, other 0.4g | ||
| Protein 0.4g | 1 % | |
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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: 45
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