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Italian Pepper Salad

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Italian Pepper Salad
160
calories
Calories
0
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easy
Difficulty
45 min.
Preparation
Nutritions
Fat18.65 g
Saturated Fat Acids2.48 g
Protein0 g
Roughage0 g
Sugar added0 g
Calorie160
1 serving contains
Calories160
Protein/g0
Fat/g18.65
Saturated fatty acids/g2.48
Carbohydrates/g0
Added sugar/g0
Roughage/g0
Cholesterol/mg0
Vitamin A/mg0
Vitamin C/mg0
Potassium/mg0
Calcium/mg0
Iron/mg0

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
0.333 cup
freshly ground peppers
2 tablespoons
In addition
olive oil (for the baking tray)
black Olives
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Preparation steps

Step 1/4
Lay the pepper quarters on a baking tray that has been brushed with olive oil and press flat. Roast in an oven preheated to 240°C (220° fan) | 450F | gas 9 for about 10 - 15 minutes, until the skins blister and are almost black.
Step 2/4
Take the peppers out of the oven and cool for 10 minutes. Once cool, remove the skins and cut into rectangles, arranging on a plate, reserving any juice from the tray. Season with salt and pepper.
Step 3/4
Mix together the pepper juice, vinegar and olive oil and drizzle over the peppers.
Step 4/4
Leave to stand at room temperature for about 2 hours. Serve sprinkled with olives and basil leaves.

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