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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 3.5g
Protein 1.8g		3%
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Roasted Peppers With Basil

Recipe #310876 | 30 min | 25 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Enjolinfam
Jun 30, 2008

This richly flavored salad benefits from being made several hours in advance. From The Classic Vegetarian Cookbook.

SERVES 4 (change servings and units)

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.

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Featured Reviews for This Recipe

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!

1 person found this review helpful

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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.

1 person found this review helpful

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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!!!

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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.

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