1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (179g) Recipe makes 4 servings The following items or measurements are not included below: 2 teaspoons balsamic vinegar |
||
| Calories 76 | ||
| Calories from Fat 34 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.8g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3mg | 0% | |
| Potassium 374mg | 10% | |
| Total Carbohydrate 10.9g | 3% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 3.4g | ||
| Protein 1.8g | 3% | |
Roasted Peppers With Basil
By: Enjolinfam
Jun 30, 2008
This richly flavored salad benefits from being made several hours in advance. From The Classic Vegetarian Cookbook.
SERVES 4
Ingredients
- 2 large red peppers
- 2 large yellow peppers
- 2 teaspoons balsamic vinegar
- 1 tablespoon olive oil
- salt, to taste
- black pepper, freshly ground to taste
- 7 sprigs fresh basil (approximate)
Directions
1
Quarter the peppers. Place them under a hot broiler, shiny side up, until the skin blisters and turns black. Allow to cool. Tear off the papery skin, and remove and discard the stalk and seeds. Cut the flesh into strips and place the strips in a shallow dish.2
Sprinkle with vinegar, oil, salt, and black pepper. Tear the basil leaves and scatter them over the top. Mix the ingredients lightly together.3
Serve at once, or keep in a cool place for later. If served later, mix again, and check the seasoning.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Roasted Peppers With Basil recipes
Browse similar recipes by category
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Peppers
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Dinner Party
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: Sharon123
On Sep 7, 2008
I was roasting some peppers for a sauce, so did this at the same time! I was wishing I could eat all the peppers this way, it was so good! I didn't take a pic, cause I used all red peppers. Yum! Thank you!!!
From: PaulaG
On Sep 3, 2008
A delicious side either freshly made or warmed over. Very quick to put together. After blistering the skins of the peppers, they were put into a brown paper bag and allowed to cool to the touch. This helps the skins to slip off.
From: DuChick
On Jul 21, 2008
These peppers are really, REALLY good!! I halved the recipe since peppers right now are high priced and found that I could easily eat the whole plate of them. Such great flavors and pretty too. I saved some to serve on a lettuce salad. Easy and worth every penny!
From: Lainey6605
On Jul 3, 2008
My DH loves roasted peppers so I had to make this recipe. It is so yummy. I added some fresh oregano as well. Made for Family Picks for the ZWT4 for the Tastebud Tickling Travellers.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved