Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- 3 red bell peppers
- 12 oz. ripe plum tomatoes
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 2 large cloves garlic, peeled and chopped
- 1 cup stale Italian, French or other type of rustic bread
- 1/2 cup brine cured black olives, pitted and halved
- 3 tablespoons shredded arugula or basil
Directions
1.Roast the red peppers:
Cut peppers into quarters and remove stem, seeds, and membranes.
Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet. e.
Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered.
Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.
When cool enough to handle, remove and discard skins.
Slice the peppers and set aside.
2. In a medium sized bowl whisk together the olive oil, white wine vinegar, garlic, salt and pepper.
3. Quarter the tomatoes. Place a sieve over the bowl of vinaigrette mixture in step two and using a spoon, scoop the seeds and pulp from the tomatoes into the sieve. Press the pulp with the back of the spoon to squeeze out tomato juice into the vinaigrette then discard the seeds and pulp.
4. Place quartered tomatoes into a large bowl and add the sweet peppers. Pull apart the bread into bite sized pieces and add to bowl.
5. Add the olives, arugula and vinaigrette then toss to coat and serve.