Joe Monte's Marinated Roast Peppers
Recipe from
Midwest Living
Instead of buying roasted red peppers, use this recipe to make your own. Serve them on sandwiches, on an appetizer tray, or mixed with pasta.
Servings:
10 to 12 servings
Prep Time:
25 mins
Total Time:
2 hrs 25 mins
Ingredients
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6 to 8 mediumsweet red and/or green peppers, halved and seededsee savings
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Olive oilsee savings
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1/4 cupolive oilsee savings
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2 tablespoonsvinegarsee savings
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1/2 teaspoonItalian seasoningsee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonpeppersee savings
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Directions
1.
Brush pepper halves with some olive oil. Place halves, cut side down, on an unheated rack of a broiler pan.* Flatten slightly, splitting as necessary. Broil 3 inches from the heat until surfaces char. Place in a brown paper bag; let cool. Remove and discard skin. Cut into 1/2-inch-wide strips.
2.
In a medium mixing bowl, combine the 1/4 cup olive oil, vinegar, Italian seasoning, salt, and pepper. Add broiled pepper strips. Cover; chill for 2 to 24 hours. Makes 10 to 12 servings.
*Note
Instead of broiling, you can roast the peppers by placing them in a 15x10x1-inch baking pan and baking them in a 450 degree F oven for about 20 minutes or until charred.
Nutrition information
Per serving: Calories 68, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 5 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 192%, Calcium 1%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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