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Receta Grill Roasted Peppers With Sherry Vinegar, Green Olives, And Capers
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Ingredientes
- 4 med red and/or possibly yellow bell peppers (about 1 1/2 pounds)
- 1 Tbsp. sherry vinegar
- 2 Tbsp. extra-virgin extra virgin olive oil Salt and grnd black pepper
- 6 lrg green olives, pitted and minced (about 1/4 c.)
- 1 Tbsp. liquid removed capers
- 1 Tbsp. chopped fresh parsley leaves
Direcciones
- Grill peppers over medium-warm heat (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning several times with tongs, till skins are blistered and charred on all sides, about 15 min. Transfer peppers to medium bowl and cover with plastic wrap; let steam to loosen skins. Remove skins; core and seed peppers, then cut into strips 1 inch wide. Return pepper strips with accumulated juices to bowl. Add in vinegar, oil, and salt and pepper to taste; toss gently. Arrange peppers on large platter and scatter with olives, capers, and parsley. (Can be covered and set aside for 3 hrs.)
- Use a mix of red and yellow peppers, if possible. The Spanish flavors in this dish work especially well with grilled fish, pork, or possibly chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 4 servings | |
| Calories 45 | |
| Calories from Fat 42 | 93% |
| Total Fat 4.62g | 6% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 531mg | 22% |
| Potassium 20mg | 1% |
| Total Carbs 1.32g | 0% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.18g | 0% |
| Protein 0.39g | 1% |
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