Directions:
- Grill peppers, without grill lid, over medium-high heat (350° to 400°), turning often, 5 to 7 minutes or until peppers look blistered.
- Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Chop peppers.
- Combine peppers, oil, vinegar, and garlic; cover and chill at least 8 hours. Serve over goat cheese with bread slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.91 Kcal (2198 kJ) | ||
| Calories from fat | 442.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.15g | 76% | |
|---|---|---|---|
| Sodium | 209.54mg | 9% | |
| Potassium | 290.35mg | 6% | |
| Total Carbs | 13.82g | 5% | |
| Sugars | 8.94g | 36% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 5.75g | 11% | |
| Vitamin C | 238.8mg | 398% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 100.8mg | 560% | |
| Calcium | 23.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 135.55 Kcal (568 kJ) | ||
| Calories from fat | 114.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.69g | 76% | |
|---|---|---|---|
| Sodium | 54.11mg | 9% | |
| Potassium | 74.98mg | 6% | |
| Total Carbs | 3.57g | 5% | |
| Sugars | 2.31g | 36% | |
| Dietary Fiber | 0.8g | 12% | |
| Protein | 1.48g | 11% | |
| Vitamin C | 61.7mg | 398% | |
| Vitamin A | 1.5mg | 197% | |
| Iron | 26mg | 560% | |
| Calcium | 6.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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