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Ingredientes
- 2 med bell peppers halved, seeded
- 2 sm onions cut 1/2" thk slices
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. pitted oil-cured black olives (such as Nicoise)
- 1 Tbsp. capers liquid removed Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Prepare a medium grill. Cook vegetables 4 to 5 min per side till peppers are blistered and onions are nicely browned. Remove from grill; cold 5 min.
- In a medium bowl mix extra virgin olive oil, vinegar, olives and capers. Cut peppers into 1/2-inch strips and onions into 1/2-inch pcs. Add in vegetables to bowl. Toss gently to combine ingredients. Season to taste with salt and pepper.
- This recipe yields 4 servings.
- Description: "Grilling vegetables seems to bring out their flavor. In this recipe, peppers and onions are tossed with a tangy olive vinaigrette."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 121 | |
| Calories from Fat 91 | 75% |
| Total Fat 10.32g | 13% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 68mg | 3% |
| Potassium 154mg | 4% |
| Total Carbs 6.67g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.99g | 3% |
| Protein 0.9g | 1% |
