Photo: Markus Spiske
Peppers Roasted with Garlic, Basil and Tomatoes
10 ingredients
10 min + 30 min
6 servings
openrecipes
"This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon."
Estimated Nutrition (whole recipe, rough)
158
Calories
4g
Protein
1g
Fat
36g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil-flavored cooking spray
- 1 green bell pepper, halved and seeded
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 1 pint cherry tomatoes, halved
- 1/2 cup chopped fresh basil
- 8 cloves garlic, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon herb vinegar, or to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes