Directions:
- Wash and dry peppers.
- Roast whole peppers in oven at 450F 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.
- Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides.
- Layer peppers on grilled bread slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.39 Kcal (1421 kJ) | ||
| Calories from fat | 268.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.81g | 46% | |
|---|---|---|---|
| Sodium | 40.46mg | 2% | |
| Potassium | 359.13mg | 8% | |
| Total Carbs | 16.25g | 5% | |
| Sugars | 5.72g | 23% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 1.59g | 3% | |
| Vitamin C | 290.4mg | 484% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.8mg | 282% | |
| Calcium | 31.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 118.62 Kcal (497 kJ) | ||
| Calories from fat | 93.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.42g | 46% | |
|---|---|---|---|
| Sodium | 14.14mg | 2% | |
| Potassium | 125.52mg | 8% | |
| Total Carbs | 5.68g | 5% | |
| Sugars | 2g | 23% | |
| Dietary Fiber | 0.95g | 11% | |
| Protein | 0.56g | 3% | |
| Vitamin C | 101.5mg | 484% | |
| Vitamin A | 1mg | 99% | |
| Iron | 17.7mg | 282% | |
| Calcium | 11.1mg | 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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