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Ingredients
- 2 x Red peppers
- 2 x Yellow peppers
- 2 x Orange peppers
- 2 x Green peppers
- 2 x Stems rosemary
- 4 whl cloves garlic - lightly Bruised to re,ease the flavour
- 12 x Black olives - stoned
- 12 x Green olives - stoned
- 1 Tbsp. Peppercorns - crushed Flakes of sea salt Extra virgin extra virgin olive oil Balsamic vinegar Polenta
Directions
- Pre-heat oven to 240 C/475 F/gas mark 8
- Rub the peppers with oil and roast till skins are blakened and blistered
- (about 1/2hr).
- Remove and put into a plastic bag. seal and leave to cold.
- When cold, remove from bag and peel off the skins that should easily slip off.
- Cut in half, remove central core, seeds and membranes. Cut peppers into even lengths and put into a deep bowl.
- Add in olives, peppercorns garlic and rosemary. Season with sea salt and then cover with extra virgin olive oil and a splash a little balsamic vinegar.
- Turn gently in the oil and then leave in a cold place for the flavours to mellow.
- Serve with some herbed polenta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 567g | |
| Calories 1560 | |
| Calories from Fat 1479 | 95% |
| Total Fat 164.41g | 206% |
| Saturated Fat 22.78g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 150mg | 6% |
| Potassium 839mg | 24% |
| Total Carbs 25.29g | 7% |
| Dietary Fiber 9.4g | 31% |
| Sugars 12.97g | 9% |
| Protein 4.4g | 7% |
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