Directions:
- Preheat the broiler. Place the red peppers on a foil lined baking sheet.
- Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
- And toss to combine.
- In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.75 Kcal (1850 kJ) | ||
| Calories from fat | 267.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.73g | 46% | |
|---|---|---|---|
| Sodium | 626.43mg | 26% | |
| Potassium | 1182.73mg | 25% | |
| Total Carbs | 40.46g | 13% | |
| Sugars | 7.29g | 29% | |
| Dietary Fiber | 8.66g | 35% | |
| Protein | 6.4g | 13% | |
| Vitamin C | 120.6mg | 201% | |
| Iron | 3.8mg | 21% | |
| Calcium | 98.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 115.59 Kcal (484 kJ) | ||
| Calories from fat | 70.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.78g | 46% | |
|---|---|---|---|
| Sodium | 163.92mg | 26% | |
| Potassium | 309.49mg | 25% | |
| Total Carbs | 10.59g | 13% | |
| Sugars | 1.91g | 29% | |
| Dietary Fiber | 2.27g | 35% | |
| Protein | 1.67g | 13% | |
| Vitamin C | 31.6mg | 201% | |
| Iron | 1mg | 21% | |
| Calcium | 25.7mg | 10% | |
* 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.
Try this similar recipes
-
Green Bean and Cherry Tomato Salad
Green beans, trimmed (i usually use the small french bean... and 7 more.. -
Green Bean and Cherry Tomato Salad
Green beans, trimmed, Tomatoes, quartered and 6 more.. -
Big Fat Greek Eggplant (Aubergine) Salad
Eggplants, Scallion, Parsley, Minced garlic and 7 more.. -
Roasted Vegetables With Horseradish Dressing
Beetroots, trimmed and scrubbed and 14 more.. -
Pasta and Spinach With Ricotta and Herbs
Pasta (i used penne), Frozen spinach, thawed and drained and 9 more.. -
Oysters Rockefeller Soup
Oysters rockefeller soup, Celery stalks, White onions and 17 more.. -
Chimichurri Burgers
Fresh flat-leaf parsley , trimmed of thick stems (firmly ... and 13 more.. -
Couscous and Chickpea Salad
Salt, Olive oil, Couscous, Chickpeas, Spring onions and 9 more.. -
Chimichurri Sauce
Fresh flat-leaf parsley, finely chopped, Bay leaves and 7 more.. -
Chimichurri Sauce
Fresh flat-leaf parsley, firmly pack and trimmed of thick... and 7 more..
Also Try
-
-
Warm Tortellini and Vegetable Salad
Fresh three-cheese tortellini, Bottled minced garlic and 5 more.. -
Grilled Tenderloin with Warm Vegetable Salad
Beef tenderloin steaks, trimmed (about 1 inch thick ) and 11 more.. -
Warm Roasted Root Vegetable and Chicken Salad #RSC
Red potatoes, unpeeled, cut into bite-size chunks and 8 more.. -
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
