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Ingredients
- 6-8 lg. red peppers (or possibly combination of red, green, yellow)
- 2 tbsp. extra virgin olive oil
- 1 tbsp. lemon juice
- 3 tbsp. capers
- 2 garlic cloves, peeled, cut in lg. slices
- 2 basil leaves, thinly sliced (optional)
Directions
- Preheat oven to 400 degrees. Wash peppers and drain well. Spread aluminum foil over the bottom of a broiling pan. Place peppers on the foil and broil till skin becomes blistered and charred. Turn peppers and do the same on all sides. Remove from oven. Lift corners of foil and fold together to seal in the peppers.
- Let stand 30 min, covered with a dish towel. Unwrap foil and remove stems, seeds and charred skin from peppers. Save any and all liquid in a mixing bowl, as the flavor from the liquid makes the dish.
- Cut peppers into 1/2 inch strips. Place in mixing bowl with the reserved liquid. Add in extra virgin olive oil, lemon juice, capers, garlic and basil. Chill several hrs or possibly overnight. Great with fresh, Italian bread, in sandwiches, or possibly as side dish. Can also be piled on toasted, 3/4 inch, diagonally cut French bread!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 507g | |
| Recipe makes 2 servings | |
| Calories 274 | |
| Calories from Fat 133 | 49% |
| Total Fat 15.04g | 19% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 402mg | 17% |
| Potassium 1019mg | 29% |
| Total Carbs 30.54g | 8% |
| Dietary Fiber 10.4g | 35% |
| Sugars 20.03g | 13% |
| Protein 5.17g | 8% |
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