Number of servings :
Type of meal : | Salads | Salads
Special diet :
2 large red bell peppers
2 large yellow or orange bell peppers
2 large green bell peppers
2-1/2 tbsp (37 mL) extra-virgin olive oil
2 tsp (10 mL) balsamic vinegar
1 small garlic clove, minced or crushed
Salt and fresh-ground black pepper
12 black olives, pitted
Handful small fresh basil leaves
Preheat oven to 400ºF (200ºC). Brush the peppers with 1 tbsp (15 mL) of the olive oil and arrange in a shallow roasting pan. Roast until the pepper skins are evenly darkened, turning them 3 or 4 times, about 35 minutes. Place the peppers in a paper bag and leave until they are cool enough to handle.
Working over a bowl to catch the juice, peel the peppers. Cut them in half and discard the cores and seeds (remove any seeds that fall into the juice), then cut into thick slices. Measure 1-1/2 tbsp (22 mL) of the pepper juice into a small bowl; discard the remainder. Add the vinegar, garlic, and salt and pepper to taste, and whisk in the remaining 1-1/2 tbsp (22 mL) olive oil.
Arrange the peppers on a serving platter or on individual salad plates. Drizzle the dressing over and garnish with the olives and basil leaves. Each serving provides: 97 calories, 2 g protein, 6 g fat (including 1 g saturated fat), 10 g carbohydrate (including 9 g sugars), 3 g of fibre.
Makes 6 servings.
Imported on 2011-01-20 16:41:26 — Original ID:1691