Italian Pepper Salad

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Italian Pepper Salad
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
160
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie160 kcal(8 %)
Protein0 g(0 %)
Fat18.65 g(16 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A0 mg(0 %)
Vitamin C0 mg(0 %)
Potassium0 mg(0 %)
Calcium0 mg(0 %)
Iron0 mg(0 %)
Saturated fatty acids2.48 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
0.333 cup
freshly ground peppers
2 tablespoons
In addition
olive oil (for the baking tray)
black Olives
How healthy are the main ingredients?
olive oilsaltolive oilOlive

Preparation steps

1.
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.
2.
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.
3.
Mix together the pepper juice, vinegar and olive oil and drizzle over the peppers.
4.
Leave to stand at room temperature for about 2 hours. Serve sprinkled with olives and basil leaves.