Print
Email
Add a photoServings: 4
Ingredients
- 4 med red and/or possibly yellow bell peppers (about 1 1/2 pounds)
- 1 Tbsp. sherry vinegar
- 2 Tbsp. extra-virgin extra virgin olive oil Salt and grnd black pepper
- 6 lrg green olives, pitted and minced (about 1/4 c.)
- 1 Tbsp. liquid removed capers
- 1 Tbsp. chopped fresh parsley leaves
Directions
- Grill peppers over medium-warm heat (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning several times with tongs, till skins are blistered and charred on all sides, about 15 min. Transfer peppers to medium bowl and cover with plastic wrap; let steam to loosen skins. Remove skins; core and seed peppers, then cut into strips 1 inch wide. Return pepper strips with accumulated juices to bowl. Add in vinegar, oil, and salt and pepper to taste; toss gently. Arrange peppers on large platter and scatter with olives, capers, and parsley. (Can be covered and set aside for 3 hrs.)
- Use a mix of red and yellow peppers, if possible. The Spanish flavors in this dish work especially well with grilled fish, pork, or possibly chicken.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 4 servings | |
| Calories 45 | |
| Calories from Fat 42 | 93% |
| Total Fat 4.62g | 6% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 531mg | 22% |
| Potassium 20mg | 1% |
| Total Carbs 1.32g | 0% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.18g | 0% |
| Protein 0.39g | 1% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
