Roasted Bell Pepper salad
I got this from Casa Vieja in Corrales, NM. Wonderful first course in winter.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- kosher salt
- freshly ground pepper
- balsamic vinegar
- extra virgin olive oil
- thyme leaves
- 1/4 cup feta cheese
- 1 red bell pepper cut in 2 inch squares
- 1 yellow bell pepper cut in 2 inch squares
- 1 green bell pepper cut in 2 inch squares
- Carbohydrate 6.78745055380538 g
- Cholesterol 8.34375 mg
- Fat 5.6116550580058 g
- Fiber 1.58367555478705 g
- Protein 2.36793808755876 g
- Saturated Fat 1.90809072567257 g
- Serving Size 1 1 Serving (121g)
- Sodium 204.933839258926 mg
- Sugar 5.20377499901833 g
- Trans Fat 0.352861249624963 g
- Calories 84 calories
Put peppers face down on a cookie sheet lightly sprayed with oil. Broil until the tips just start to blacken. Remove from heat and put in a marinade of olive oil and vinegar, thyme and salt and pepper. The marinade should cover the peppers. To serve, place warm peppers on a plate with just a little of the marinade and sprinkle with feta cheese.
