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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (38g) Recipe makes 10 servings The following items or measurements are not included below: 2 teaspoons balsamic vinegar |
||
| Calories 18 | ||
| Calories from Fat 9 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.0g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 9mg | 0% | |
| Potassium 80mg | 2% | |
| Total Carbohydrate 2.5g | 0% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.5g | ||
| Protein 0.4g | 0% | |
Ingredients
- 3 red peppers
- 3 cloves garlic, sliced thin
- 2 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon caper
- 5-6 fresh basil leaves
Directions
1
Char peppers in broiler or on grill until black and blistered.2
Seal peppers in a baggie or container to steam for about 15 minutes.3
Wash peppers, removing char, remove seeds and slice in strips.4
Add all other ingredients.5
Refrigerate for 1 hour.
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- Course > Appetizers
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- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
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