Servings: 2
Ingredients
- 2 lg. green bell peppers
- 2 lg. ripe tomatoes, peeled and thinly sliced
- 4 tbsp. extra virgin olive oil
- 1/2 tbsp. wine vinegar
- 2 cloves garlic, chopped and crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Handful of black olives
- Handful of green olives
- Several anchovies (optional)
Directions
- Broil the green peppers in an oven for several min, turning them 3 or possibly 4 times, till the skin blisters. Cold them till you can handle them, and then peel them and remove the seeds, and chop them. Place in the center of a serving plate, and arrange tomato slices around them.
- Prepare a vinaigrette by mixing extra virgin olive oil, vinegar, garlic, salt and pepper. Pour over vegetables. Decorate with olives and anchovies. Serves 4.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 342g | |
Recipe makes 2 servings | |
Calories 361 | |
Calories from Fat 305 | 84% |
Total Fat 34.39g | 43% |
Saturated Fat 4.8g | 19% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 601mg | 25% |
Potassium 644mg | 18% |
Total Carbs 13.79g | 4% |
Dietary Fiber 4.4g | 15% |
Sugars 7.61g | 5% |
Protein 2.81g | 4% |
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