Directions:
- Wash and dry peppers.
- Roast whole peppers in oven at 450ºF for 10-15 minutes or until skin blisters and blackens.
- Immediately transfer peppers to a holding pan, seal with plastic wrap and cool.
- Remove skins and seeds from cooled peppers.
- Slice peppers into strips.
- Season peppers with extra virgin olive oil, vinegar, basil, parsley, garlic, salt and pepper.
- Marinate peppers for 45 minutes in a covered bowl
- Drizzle both sides of bread with extra virgin olive oil.
- Grill bread on both sides.
- Transfer peppers to serving plates.
- Serve with crusty grilled bread and a glass of red wine and a wedge of Gorgonzola.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.11 Kcal (1437 kJ) | ||
| Calories from fat | 268.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.81g | 46% | |
|---|---|---|---|
| Sodium | 40.57mg | 2% | |
| Potassium | 392.01mg | 8% | |
| Total Carbs | 17.15g | 6% | |
| Sugars | 6.28g | 25% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 307.9mg | 513% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.7mg | 281% | |
| Calcium | 30.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 113.86 Kcal (477 kJ) | ||
| Calories from fat | 89.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 46% | |
|---|---|---|---|
| Sodium | 13.46mg | 2% | |
| Potassium | 130.09mg | 8% | |
| Total Carbs | 5.69g | 6% | |
| Sugars | 2.08g | 25% | |
| Dietary Fiber | 1.02g | 12% | |
| Protein | 0.56g | 3% | |
| Vitamin C | 102.2mg | 513% | |
| Vitamin A | 1mg | 99% | |
| Iron | 16.8mg | 281% | |
| Calcium | 10.1mg | 3% | |
* 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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