Grilled Pepper
Dressing
Nutritional
Information
| Calories |
52 |
| %Calories from Fat |
21.7% |
| Total Fat |
1g |
| Sodium |
4mg |
| Total Carb |
11g |
| Protein |
1g |
| Cholesterol |
0mg |
| Dietary Fiber |
2g |
| 2 |
red peppers -- grilled,peeled,diced |
| 1 |
yellow peppers -- grilled,peeled,diced |
| 1/2 |
cup red onions -- grilled,peeled,diced |
| 1/2 |
cup balsamic vinegar |
| 1/2 |
cup water |
| 1 |
clove minced garlic |
| 1 |
tablespoon fresh basil -- chopped |
| 1 |
tablespoon oregano -- chopped |
| 1 |
teaspoon extra virgin olive oil |
| 1/2 |
teaspoon black pepper |
Remove tops and core peppers. Rotating often, grill the
peppers until they look burnt. Transfer peppers to a paper
bag, seal and sweat for 15 minutes. Grill onion until tender.
Peel the burnt skin off the peppers -do not leave any skin
on them. Dice all the veggies and combine with remaining
ingredients in large bowl. Chill for 1 hour and serve.
Makes 4 servings.
|
