Pepper Antipasti with Mint Marinade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 64.5 μg | (108 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 309 mg | (325 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 red Bell pepper
- 2 yellow Bell pepper
- 1 green Bell pepper
- olive oil (for baking sheet)
- 2 garlic cloves
- 40 grams Pine nuts
- 3 Tbsps freshly chopped parsley
- 1 Tbsp freshly chopped mint
- 1 lemon (juice)
- 1 pinch sugar
- salt
- 4 Tbsps olive oil
- freshly ground peppers
- fresh mint (for garnish)
- fresh parsley (for garnish)
Preparation steps
Preheat the oven to 240°C (approximately 475°F) or preheat broiler.
Rinse bell peppers, cut in half, trim and remove seeds. Place skin-side up on an oiled baking sheet and bake in a hot oven until the skin begins to bubble and starts to turn black, 10-15 minutes. Remove from oven, cover with a damp cloth, let cool and peel off the skin. Then cut into wide strips and place in a flat baking dish.
Peel garlic and chop finely. Roast the pine nuts in a dry frying pan. Let cool and chop coarsely. Mix the lemon juice with 2-3 tablespoons of water, sugar and salt. Stir in the oil. Add herbs, garlic and pine nuts and season with salt and pepper. Drizzle over the pepper strips and marinate covered for at least 2 hours in the refrigerator.
Serve garnished with fresh herbs.
