Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 1 lg. eggplant, sliced
- 2 peppers, yellow, red, green
- 2 lg. white onions, halved
- 1 whole garlic
- 4 stalks celery
- 2 lg. tomatoes
- 3/4 c. good extra virgin olive oil
- 1/4 c. red wine vinegar
- 1/4 pound black olives in brine, liquid removed
Direcciones
- Roast peppers till blackened, place in brown bag and cold till skin can be slipped off.
- Brush all veggies with extra virgin olive oil and grill till tender, watching not to burn. Garlic should be charred and softened. Coarsely chop eggplant, onions, celery and tomatoes. Place into bowl.
- Snip tips of garlic and squeeze buds out. Peel, seed and coarsely chop peppers. Pour in remaining oil and vinegar. Toss to coat well. Add in olives. Marinate at room temperature before serving. If any leftover, serve with a big piece of Italian bread for your lunch.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 10 servings | |
| Calories 281 | |
| Calories from Fat 247 | 88% |
| Total Fat 27.79g | 35% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 321mg | 9% |
| Total Carbs 8.36g | 2% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.93g | 3% |
| Protein 1.42g | 2% |
