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Ingredientes
- 2 lg. green bell peppers
- 2 lg. ripe tomatoes, peeled and thinly sliced
- 4 tbsp. extra virgin olive oil
- 1/2 tbsp. wine vinegar
- 2 cloves garlic, chopped and crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Handful of black olives
- Handful of green olives
- Several anchovies (optional)
Direcciones
- Broil the green peppers in an oven for several min, turning them 3 or possibly 4 times, till the skin blisters. Cold them till you can handle them, and then peel them and remove the seeds, and chop them. Place in the center of a serving plate, and arrange tomato slices around them.
- Prepare a vinaigrette by mixing extra virgin olive oil, vinegar, garlic, salt and pepper. Pour over vegetables. Decorate with olives and anchovies. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 2 servings | |
| Calories 361 | |
| Calories from Fat 305 | 84% |
| Total Fat 34.39g | 43% |
| Saturated Fat 4.8g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 601mg | 25% |
| Potassium 644mg | 18% |
| Total Carbs 13.79g | 4% |
| Dietary Fiber 4.4g | 15% |
| Sugars 7.61g | 5% |
| Protein 2.81g | 4% |
