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Roasted Red Peppers

4

Large

Red Peppers

1

Clove Garlic

1

tbl Fresh Parsley, Chopped

Olive, Oil

Salt, to Taste

1

Roast Red Peppers whole under broiler or on grill until skins bubble

2

and brown. Remove, cool, peel and core. Slice into long strips and

3

arrange on plate. garnish with chopped garlic and parsley, drizzle w/

4

olive oil and salt. Serve at room temperature. (The garlic can be

5

sauteed in the oil first.)

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (24.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

446.89

Calories From Fat (57%)

256.71

% Daily Value

Total Fat 28.99g

45%

Saturated Fat 3.91g

20%

Cholesterol 0mg

0%

Sodium 318.57mg

13%

Potassium 1402.41mg

40%

Total Carbohydrates 40.62g

14%

Fiber 13.87g

55%

Sugar 27.59g

 

Protein 6.72g

13%