Tasty Tuesday: Marinated Roasted Peppers
Peppers some in all shapes and sizes, sweet or hot you can find the throughout the year, but summer and early fall months they are plentiful and the tastiest. Green peppers are slightly bitter, white red, orange and yellow are sweeter with almost a fruity flavor.
Red peppers are packed with nutrition, because they are on the vine the longest. Green peppers are the first to be harvested, before they get a chance to turn yellow, then orange and final red.
Peppers are very versatile. You can add raw ones to everything from dips and salads to pasta dishes. I came across this Marinated Roasted Pepper side dish from Berkeley Wellness ad just had to share.
Marinated Roasted Peppers
by BERKELEY WELLNESS
Cut peppers lengthwise into flat panels, and place them skin-side up on a broiler pan. Broil 4 inches from the heat for 10-12 minutes until the skin is charred. Put them in a bowl and cover them with a plate to steam the skins so they are easy to peel.
- 4 large bell peppers
- 3 tablespoons balsamic vinegar
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1 clove garlic, thinly sliced
- Preheat the broiler. Roast the peppers and peel them.
- Meanwhile, in a medium bowl, whisk together the vinegar, oil, and salt. Add the garlic. Add the roasted pepper pieces, tossing to combine. Cover and refrigerate for at least 1 hour or up to 3 days. Remove and discard the garlic before serving.
Makes 6 servings.
Nutrition per serving: 50 calories, 2g total fat (0g saturated), 0mg cholesterol, 2g dietary fiber, 8g carbohydrate, 1g protein, 100mg sodium.
A good source of: vitamin B6, vitamin C.