Ingredients
- 8 green peppers (see note)
- 8 yellow peppers (see note)
- 12 sweet red peppers (see note)
- 1 cup olive oil
- ¼ cup red-wine vinegar
- Salt and pepper to taste
- 2 cloves garlic, chopped
- 1 bunch basil, stems discarded
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Nutritional Information
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Nutritional analysis per serving (15 servings)
198 calories; 15 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 388 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
15 servings
Preparation
- Place the peppers on a hot grill and cook until completely black, turning occasionally.
- Remove peppers from grill and place in a paper bag. Close the bag at the top, to steam the peppers for 10 to 15 minutes.
- Remove peppers from bag and clean black off by rubbing. Remove inside of peppers, cut peppers in strips and place on paper towels to drain.
- Toss peppers in a large bowl with oil, vinegar, salt and pepper, garlic and fresh basil.
- The amount of each kind of pepper can vary.
25 minutes
Dining and Cooking