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Roasted Pepper and Asparagus Marinated in Raspberry Vinaigrette Recipe

Roasted Pepper and Asparagus Marinated in Raspberry Vinaigrette Recipe

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Roasted Pepper and Asparagus Marinated in Raspberry Vinaigrette

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Ingredients:

Serving

2 red bell peppers, whole
1 green bell pepper, whole
1 yellow bell pepper, whole
1 lb asparagus
1/2 cup grated romano cheese or 1/2 cup peccorino cheese
2 cups raspberry vinaigrette dressing
1/4 cup minced onion
1/4 cup capers

Directions:

Set your oven on broil. If you don't have a broil setting, then set your oven for maximum temperature. Place a large pan of water to boil.
Put the peppers onto a baking sheet. Once the oven is at broil temperature put your peppers in the oven. Be sure to leave the oven door open slightly, if you are broiling, so you don't overcook!
Now the water should be boiling. Put your asparagus in the water and set your timer for two minutes.
Check the peppers, once they are burnt (yes, burnt) over most of the topside, then you take them out and turn them to roast on the other side. Repeat this until the whole outside of the pepper is mostly burnt. Remember it doesn't have to completely burnt, just burnt over 75% of a side. If you are baking, you'll turn them only if the topside is not browning well enough, the pan side might burn first due to the metal pan.
When the asparagus is done, put them in a strainer and immediately run them under cold water to cool them and stop the cooking process. Set aside.
When the peppers are done, place them in an ice bath and let cool.
When the peppers are cooled, you peel off the outside, burnt layer and cut them into long strips about an inch wide, making sure to wash off any seeds.
Put the asparagus and pepper strips into a bowl and pour the vinaigrette overtop. Cover and set the dish in the refrigerator to marinate at least 3 hours, 12 hours is preferable.
When you are ready to serve the appetizer, take your dish out and arrange the peppers in a fan pattern. Then arrange the asparagus overtop in a similarly. Put the onions and capers in little piles towards the top of the plate.
Sprinkle liberally with the cheese, as much as is preferred, and garnish with a sprig of basil or mint leaf.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	386.53 Kcal (1618 kJ)
Calories from fat	211.05 Kcal
		% Daily Value*
Total Fat	23.45g	36%
Cholesterol	30.76mg	10%
Sodium	1051.85mg	44%
Potassium	402.73mg	9%
Total Carbs	34.26g	11%
Sugars	26.33g	105%
Dietary Fiber	4.21g	17%
Protein	12g	24%
Vitamin C	126.2mg	210%
Vitamin A	3mg	99%
Iron	53.1mg	295%
Calcium	353.5mg	35%

Amount Per 100 g
Calories	90.34 Kcal (378 kJ)
Calories from fat	49.33 Kcal
		% Daily Value*
Total Fat	5.48g	36%
Cholesterol	7.19mg	10%
Sodium	245.85mg	44%
Potassium	94.13mg	9%
Total Carbs	8.01g	11%
Sugars	6.15g	105%
Dietary Fiber	0.98g	17%
Protein	2.81g	24%
Vitamin C	29.5mg	210%
Vitamin A	0.7mg	99%
Iron	12.4mg	295%
Calcium	82.6mg	35%

* 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.

Tastes

salty
savory
bitter
sweet

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