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Add a photoServings: 10
Ingredients
- 3 lrg red bell peppers roasted and peeled
- 3 lrg yellow bell peppers roasted and peeled
- 1 Tbsp. extra virgin extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. minced fresh basil
- 1 1/2 tsp minced fresh oregano
- 1 1/2 tsp chopped garlic
- 1 1/2 tsp chopped shallots Salt and pepper to taste
Directions
- Remove seeds from peppers and cut into julienne strips; place in a medium bowl. Add in remaining ingredients; toss to proportionately coat. Cover and chill for 24 hrs. Marinated peppers will keep up to seven days tightly covered in the refrigerator.
- NOTES :I love home roasted red bell peppers and since it's getting close to "pepper prices will be reasonable" soon I thought I'd try this recipe. The CFF is 37% as posted but the fat is still very low, only 1 gram per serving. You could of course reduce the amount of oil, that is what I'll probably do. Bon Appetit
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 10 servings | |
| Calories 39 | |
| Calories from Fat 14 | 36% |
| Total Fat 1.59g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 188mg | 5% |
| Total Carbs 5.82g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.94g | 1% |
| Protein 0.91g | 1% |
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