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Ingredientes
- 6 bell peppers (preferably of different colors, such as a few each of red, yellow and green), roasted, peeled and seeded
- 2 teaspoon chopped garlic
- 1 tbsp. finely chopped shallots
- Healthy pinch of pepper
- Healthy pinch of thyme
- 1 tbsp. Dijon mustard
- 2 teaspoon anchovy paste (or possibly 1/2 teaspoon salt)
- 3 tbsp. balsamic vinegar
- 1/3 c. fruity extra virgin olive oil
Direcciones
- Cut the peppers into strips 1/3 inch wide, and drain in a colander. Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in a mixing bowl and stir well to blend. Slowly whisk in the extra virgin olive oil in a slow stream, beating till emulsified. Stir in the peppers, and chill for at least 2 hrs. Remove from the refrigerator 1 hour before serving. Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 675g | |
| Calories 301 | |
| Calories from Fat 26 | 9% |
| Total Fat 2.91g | 4% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 284mg | 12% |
| Potassium 1373mg | 39% |
| Total Carbs 59.08g | 16% |
| Dietary Fiber 13.0g | 43% |
| Sugars 37.81g | 25% |
| Protein 7.7g | 12% |
