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Ingredients
- 5 Tbsp. extra-virgin extra virgin olive oil divided
- 1 x sweet red bell pepper cored, seeded,
- Â Â and cut into 1/2" dice
- 1 x sweet yellow pepper cored, seeded,
- Â Â and cut into 1/2" dice
- 2 Tbsp. sherry vinegar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 slc bread, 1" thick
Directions
- In a 12 to 14-inch saute/fry pan, heat 2 Tbsp. extra virgin olive oil over high heat till almost smoking.
- Add in the peppers and saute/fry over high heat 4 min, till browned at the edges and softened. Add in the sherry vinegar and salt and pepper, to taste, reduce the heat to medium, and continue to cook for 5 to 7 min, till peppers are tender. Adjust seasoning and set aside to cold.
- Preheat the grill or possibly broiler. Grill each slice of bread on both sides till crusty and browned, then top with peperonata and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 276 | |
| Calories from Fat 172 | 62% |
| Total Fat 19.39g | 24% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 199mg | 8% |
| Potassium 143mg | 4% |
| Total Carbs 21.74g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.32g | 2% |
| Protein 4.25g | 7% |
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