Add these tasty peppers to antipasto platters, wrap around cheese cubes for an appetizer, or tuck into sandwiches.
Recipe Ingredient Details:
3 bell peppers (any color)
1 tablespoon olive oil
2 teaspoons white wine vinegar
1 teaspoon dried oregano (or 1 tablespoon fresh)
1 clove garlic (pressed or minced)
Salt and pepper (to taste)
Preheat oven to 450°.
Place 3 bell peppers (any color) on a baking sheet. Roast 45–50 minutes, turning every 10 minutes.
When skin is blistered and browned all over, remove from oven; seal in a brown paper bag to steam until soft (5 minutes or more).
Halve and discard skin, seeds, and stems. Slice lengthwise into 1-inch strips. Place in a bowl and toss with remaining ingredients. Serve at room temperature.
Recipe Additional Notes:
PER SERVING: 39 cal, 2g fat (2g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 4g carb, 1g fiber, 2mg sodium
Mon, 2012-04-30 18:59