Try this Warm Vegetable Salad recipe, or contribute your own.
Suggest a better description1. Preheat Broiler
2. Place the red peppers on a foil lined baking sheet and place under broiler. Turn every 2-3 minutes and cook until the skin is blistered, about 8min. Place the peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10min, allowing the skin to separate.
3. Meanwhile, bring a large pot of salted water to boil over high heat. Add the potatoes and cook until tender, about 10-12min. Remove the potatoes to a cutting board. Add the green beans to the pot and cook until tender about 3min. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag and peel off the skin. Slice the peppers into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic and toss to combine.
4. In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinagrette. Serve immediately.
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Serving Size: 1 Serving (384g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 818 | ||
Calories from Fat: 782 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.9g | 116 % | |
Saturated Fat 12.5g | 63 % | |
Monounsaturated Fat 41.5g | ||
Polyunsanturated Fat 28.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.7mg | 0 % | |
Potassium 356.6mg | 9 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 7.2g | ||
Protein 2.5g | 4 % | |
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: 818
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