Ingredients:
- 2 red bell peppers , quartered lengthwise, seeded
- 1 head radicchio, cut into 6 wedges
- lemon wedges
Directions:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
- Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 867.81 Kcal (3633 kJ) | ||
| Calories from fat | 845.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.91g | 144% | |
|---|---|---|---|
| Cholesterol | 242.95mg | 81% | |
| Sodium | 16.89mg | 1% | |
| Potassium | 185.04mg | 4% | |
| Total Carbs | 6.86g | 2% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 45.7mg | 76% | |
| Vitamin A | 2.1mg | 71% | |
| Iron | 17mg | 94% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 393.48 Kcal (1647 kJ) | ||
| Calories from fat | 383.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.58g | 144% | |
|---|---|---|---|
| Cholesterol | 110.16mg | 81% | |
| Sodium | 7.66mg | 1% | |
| Potassium | 83.9mg | 4% | |
| Total Carbs | 3.11g | 2% | |
| Sugars | 1.39g | 12% | |
| Dietary Fiber | 0.63g | 6% | |
| Protein | 0.89g | 4% | |
| Vitamin C | 20.7mg | 76% | |
| Vitamin A | 1mg | 71% | |
| Iron | 7.7mg | 94% | |
| Calcium | 21.6mg | 5% | |
* 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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