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Grill Roasted Peppers With Sherry Vinegar, Green Olives, And Capers Recipe

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0 votes | 1164 views
Servings: 4

Ingredients

Cost per serving $0.22 view details
  • 4 med red and/or possibly yellow bell peppers (about 1 1/2 pounds)
  • 1 Tbsp. sherry vinegar
  • 2 Tbsp. extra-virgin extra virgin olive oil Salt and grnd black pepper
  • 6 lrg green olives, pitted and minced (about 1/4 c.)
  • 1 Tbsp. liquid removed capers
  • 1 Tbsp. chopped fresh parsley leaves

Directions

  1. Grill peppers over medium-warm heat (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning several times with tongs, till skins are blistered and charred on all sides, about 15 min. Transfer peppers to medium bowl and cover with plastic wrap; let steam to loosen skins. Remove skins; core and seed peppers, then cut into strips 1 inch wide. Return pepper strips with accumulated juices to bowl. Add in vinegar, oil, and salt and pepper to taste; toss gently. Arrange peppers on large platter and scatter with olives, capers, and parsley. (Can be covered and set aside for 3 hrs.)
  2. Use a mix of red and yellow peppers, if possible. The Spanish flavors in this dish work especially well with grilled fish, pork, or possibly chicken.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 36g
Recipe makes 4 servings
Calories 45  
Calories from Fat 42 93%
Total Fat 4.62g 6%
Saturated Fat 0.62g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 531mg 22%
Potassium 20mg 1%
Total Carbs 1.32g 0%
Dietary Fiber 1.1g 4%
Sugars 0.18g 0%
Protein 0.39g 1%

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