EatSmarter Exklusiv-Rezept

Mediterranean Peppers

with Arugula

Mediterranean Peppers - Mediterranean Peppers - This Italian peperonata works well as an appetizer or side dish for grilled meats
72 kcal
Mediterranean Peppers - This Italian peperonata works well as an appetizer or side dish for grilled meats

(0)

Difficulty:moderate
Preparation:25 min
Ready in:50 min
Low-sugar
Vegetarian
Vitamin-rich
high-fiber
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
72
4%
Protein
1 g
2%
Fat
4 g
5%
Added Sugar
2 g
2%
Carbohydrates
7 g
3%
Roughage
5 g
-
Saturates
1 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1Red onion
½Lemons
1 tablespoonHoney
2 tablespoonsOlive oil
Salt
Pepper
4Bell pepper (2 orange, 2 red)
1 handfulArugula (about 30 grams)

Kitchen Utensils

1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Whisk, 1 Salad spinner, 1 Kitchen towel

Directions

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1 Peel the onion and finelh chop. Squeeze juice from the lemon. In a bowl, whisk together 2 tablespoons lemon juice, the onion, honey, and olive oil and season with salt and pepper. Set aside.
2 Rinse the peppers, wipe dry, cut into quarters and remove seeds. Place peppers with skin side up on a baking sheet.
3 Roast the peppers under preheated oven grill or boiler until the skin is blackened and blistered. Remove from oven. Cover with a damp kitchen towel and let stand for 10 minutes. Remove the peel  and mix peppers with the onion mixture. Season with salt and pepper and let marinate for 30 minutes.
4 Rinse the arugula and spin dry. Remove any tough stems. Tear or cut into bite-sized pieces, if desired. Mix with pepper quarters just before serving.
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