Marinated Roasted Peppers
Choose peppers of any color for this delicious side dish. Red, yellow, and orange peppers will be sweeter than green or black ones, but all are wonderful to have on hand. Roasted peppers can be served on their own, added to salads or sandwiches, or used to top a pizza.
4 large bell peppers
3 tablespoons balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1 clove garlic, thinly sliced
1 Preheat the broiler. Roast the peppers and peel them (see “Roasted Peppers,” opposite page).
2 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
Makes 6 servings.
Per serving: 48 calories, 1.7g total fat (0.2g saturated), 0mg cholesterol, 2g dietary fiber, 8g carbohydrate, 1g protein, 101mg sodium.