Roasted Bell Pepper Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| INGREDIENTS: | ||
| 6 assorted bell peppers (red, orange, and yellow) | 1/4 cup extra-virgin olive oil | 1/4 cup chopped fresh Italian parsley |
| 1/4 cup drained cappers | 2 garlic cloves, minced | 2 teaspoons dried oregano |
| 1/4 teaspoon dried crushed red pepper | ||
| 1 | Char peppers over gas flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/4-inch-wide strips. |
| 2 | Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. Bring to room temperature before serving. |