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8
large red or green sweet peppers
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1/4
cup olive oil or salad oil
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2
tablespoons lemon juice
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1/2
teaspoon salt
1. Quarter sweet peppers lengthwise. Remove and discard stems, seeds, and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Remove peppers and immediately wrap in foil or place in a new paper bag. Close tightly and let stand about 30 minutes. Peel peppers, discarding skin. Cut lengthwise into 1-inch-wide strips.
2. Combine oil, lemon juice, and salt. Pour over peeled, roasted peppers; toss gently. Cover and let stand at room temperature about 1 hour, stirring occasionally. (Or, chill several hours or overnight.)
3. To serve, drain peppers. Arrange on antipasto platter. Makes about 2-1/2 cups (ten 1/4-cup servings).
- Servings Per Recipe 10,
- Calories 20,
- Carbohydrate (gm) 2,
- Fat, total (gm) 1,
- Vitamin A (RE) 216,
- Vitamin C (mg) 49,
- Sodium (mg) 27,
- Percent Daily Values are based on a 2,000 calorie diet
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