Directions:
- Roast peppers in oven or over gas top range until black and blistered, turning frequently
- Remove and put in plastic bag for 15 minutes
- After cooled, make a small hole in base of pepper and gently squeeze out juices into bowl and reserve.
- Peel blackened skin off with fingers and discard.
- Cut peppers in half, remove stem, core and seeds and cut pepper into thin strips.
- Arrange peppers nicely around serving dish.
- To reserved pepper juice, add olive oil, lemon juice or vinegar, garlic, sugar and salt and pepper
- Whisk until combined
- Drizzle over peppers.
- Sprinkle with capers, olives and marjoram or parsley.
- Serve at room temperature
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 27.41 Kcal (115 kJ) | ||
| Calories from fat | 2.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.27g | 0% | |
|---|---|---|---|
| Sodium | 33mg | 1% | |
| Potassium | 91.31mg | 2% | |
| Total Carbs | 4.29g | 1% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 0.12g | 0% | |
| Vitamin C | 74.5mg | 124% | |
| Vitamin A | 1.9mg | 62% | |
| Iron | 31.8mg | 177% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 26.35 Kcal (110 kJ) | ||
| Calories from fat | 2.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 0% | |
|---|---|---|---|
| Sodium | 31.72mg | 1% | |
| Potassium | 87.77mg | 2% | |
| Total Carbs | 4.13g | 1% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 1.1g | 5% | |
| Protein | 0.12g | 0% | |
| Vitamin C | 71.6mg | 124% | |
| Vitamin A | 1.8mg | 62% | |
| Iron | 30.6mg | 177% | |
| Calcium | 13.4mg | 1% | |
* 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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