Directions:
- Preheat oven to 400°F. Place all bell peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.36 Kcal (328 kJ) | ||
| Calories from fat | 61.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 11% | |
|---|---|---|---|
| Sodium | 2.83mg | 0% | |
| Potassium | 84.2mg | 2% | |
| Total Carbs | 3.67g | 1% | |
| Sugars | 2.63g | 11% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 0.39g | 1% | |
| Vitamin C | 59.2mg | 99% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.3mg | 141% | |
| Calcium | 4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 93.57 Kcal (392 kJ) | ||
| Calories from fat | 73.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.17g | 11% | |
|---|---|---|---|
| Sodium | 3.39mg | 0% | |
| Potassium | 100.54mg | 2% | |
| Total Carbs | 4.38g | 1% | |
| Sugars | 3.14g | 11% | |
| Dietary Fiber | 1.02g | 3% | |
| Protein | 0.47g | 1% | |
| Vitamin C | 70.7mg | 99% | |
| Vitamin A | 1.8mg | 49% | |
| Iron | 30.3mg | 141% | |
| Calcium | 4.7mg | 0% | |
* 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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