Directions:
- Cut the peppers in half. Cut the Quartered Zucchini into slices.
- Preheat the broiler and roast the peppers. Remove skin and slice into thick slices. Set aside.
- Heat a large pot of water to boiling, blanch the garlic in the boiling water for 3 minutes. Save this water for the tomatoes. With a slotted spoon, transfer garlic to cutting board. Blanch the tomatoes in the boling water for 30 seconds. Save the boiling water and with slotted spoon move tomatoes to cutting board. Use a paring knife, peel tomatoes and chop coarsely. Mince the garlic. Set both aside.
- Cook the pasta in the boiling water until just tender. Drain well.
- In large bowl whisk the vinegar, mint, oil, salt and black pepper together. Stir in the peppers, garlic, tomatoes, and Zucchini. Add the pasta and toss to coat and combine. Serve immediately or chill for up to 4 hours. If chilled bring up to room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.78 Kcal (836 kJ) | ||
| Calories from fat | 68.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 12% | |
|---|---|---|---|
| Sodium | 595.09mg | 25% | |
| Potassium | 457.68mg | 10% | |
| Total Carbs | 27.45g | 9% | |
| Sugars | 7.32g | 29% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 4.2g | 8% | |
| Vitamin C | 109.7mg | 183% | |
| Vitamin A | 2.8mg | 93% | |
| Iron | 105mg | 583% | |
| Calcium | 44.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 63.02 Kcal (264 kJ) | ||
| Calories from fat | 21.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 12% | |
|---|---|---|---|
| Sodium | 187.73mg | 25% | |
| Potassium | 144.38mg | 10% | |
| Total Carbs | 8.66g | 9% | |
| Sugars | 2.31g | 29% | |
| Dietary Fiber | 1.27g | 16% | |
| Protein | 1.33g | 8% | |
| Vitamin C | 34.6mg | 183% | |
| Vitamin A | 0.9mg | 93% | |
| Iron | 33.1mg | 583% | |
| Calcium | 14mg | 4% | |
* 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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