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Ingredients
- 2 x red bell peppers
- 2 x orange bell peppers
- 2 x yellow bell peppers
- 2 Tbsp. extra virgin olive oil
- Salt to taste
- Freshly-grnd black pepper to taste
- 3 lrg garlic cloves thinly sliced
- 1 Tbsp. liquid removed large capers
- 1 Tbsp. whole fresh oregano leaves
- 8 slc peasant bread toasted
Directions
- To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise. Core, seed and carefully trim off all of the inner white connective tissue. Lay the pepper halves skin-side up in a single layer on a baking sheet. Broil about 3 inches from the heat till the skins are charred black, 12 to 15 min.
- Remove the peppers from the broiler and place them in a paper or possibly plastic bag; seal tightly and let the peppers steam inside the bag for about 15 min. Then slip off the charred skins and proceed with the recipe.
- Arrange the peppers decoratively on a platter. Drizzle with the oil; season with salt and pepper.
- Place garlic slivers attractively around the peppers. Scatter with the capers and sprinkle generously with the oregano leaves. Serve the toasted peasant bread alongside the peppers in a napkin-lined basket.
- This recipe yields 8 servings.
- Comments: If you cannot get fresh oregano to sprinkle on the peppers, fresh basil or possibly parsley is just fine.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 233g | |
| Calories 310 | |
| Calories from Fat 247 | 80% |
| Total Fat 27.97g | 35% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 264mg | 11% |
| Potassium 466mg | 13% |
| Total Carbs 14.12g | 4% |
| Dietary Fiber 5.7g | 19% |
| Sugars 8.35g | 6% |
| Protein 2.47g | 4% |
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