Italian Roasted Peppers
Roasted in the oven and then marinated in olive oil and garlic these Italian Roasted Peppers are juicy and so flavorful. You can make these peppers a week or more in advance so they are perfect accomplishment to any meal.
Ingredients
- 4 large red bell peppers or multi-color
- 3 garlic cloves minced
- 2 tbsp. 15 g extra virgin olive oil
- 1 1/2 tbsp. white wine vinegar
- 2 -3 tbsp. parsley chopped
- salt and pepper to taste
- feta cheese and pine nuts for garnish optional
Instructions
- Preheat the oven to 425°F.
- Line baking sheet with parchment paper or aluminum foil.
- Place the whole peppers on the sheet and roast for 45-55 minutes until the skins are wrinkled and the peppers start charring.
- Remove from the oven, place them in a bowl, and cover with plastic wrap. Let the peppers rest for 30 minutes or so until cool enough to handle.
- When cool enough to handle, remove the skins and stems. Cut the bell peppers into quarters or strips. Save some pepper juices while cutting.
- Put into a bowl, pour over the saved pepper juice, vinegar, olive oil, and mix in the garlic, parsley, salt, and ground black pepper. Stir to combine.
- Garnish with feta cheese and pine nuts (optional), then serve and enjoy!
- How Many Calories in Italian Roasted Peppers
Notes
How Many Calories in Italian Roasted Peppers
| Calories (per 100 g): 61 cal | Calories (per 1 serve): 70 cal |
|---|---|
| Fat: 2.9 g | Fat: 3.3 g |
| Carbohydrates: 9.0 g | Carbohydrates: 10.3 g |
| Protein: 1.5 g | Protein: 1.7 g |