Lynne Rogers's roasted peppers
- Total Time
- 25 minutes
- Rating
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Ingredients
- 8green peppers (see note)
- 8yellow peppers (see note)
- 12sweet red peppers (see note)
- 1cup olive oil
- ¼cup red-wine vinegar
- Salt and pepper to taste
- 2cloves garlic, chopped
- 1bunch basil, stems discarded
Nutritional analysis per serving (15 servings)
195 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 3 grams protein; 650 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the peppers on a hot grill and cook until completely black, turning occasionally.
- Step 2
Remove peppers from grill and place in a paper bag. Close the bag at the top, to steam the peppers for 10 to 15 minutes.
- Step 3
Remove peppers from bag and clean black off by rubbing. Remove inside of peppers, cut peppers in strips and place on paper towels to drain.
- Step 4
Toss peppers in a large bowl with oil, vinegar, salt and pepper, garlic and fresh basil.
- The amount of each kind of pepper can vary.
Private Notes