7bb
I came across one of my favorite cookbooks while unpacking books today and this one of my favorite recipes in it. (The book is The Art of Low-Calorie Cooking by Sally Schneider. Photo is from the book.
Roasted Peppers with Caramelized Garlic
Bell peppers roasted over an open flame and peeled take on a sweet smokey flavor abd are wonderful as an hors d’oeuvre served with thin garlic croutons, as an appetizer, or as an accompaniment to cold roasted meats or grilled fish. Or, for a light lunch, add one and a half ounces of thinly sliced fresh mozzarella to each serving.
4 medium yellow and red bell peppers, any combination
2 Tbs. extra-virgin olive oil
18 garlic cloves, peeled and sliced
4-1/2 Tbs, balsamic vinegar
2 sprigs fresh thyme
1/4 cup coarsely chopped Italian flat-leaf parsley or basil
Freshly ground black pepper
Roast the bell peppers directly over an gas flame or under a broiler as close to the heat as possible, turning until charred all over, about 5 minutes. Enclose the peppers in a bag to steam for 10 minutes. Using a thin knife, scrape the skin off the peppers and remove the core, seeds and ribs. Cut the peppers lengthwise into 1 inch strips.
In a small skillet, combine the olive oil and garlic. Cover and cook over very low heat until the garlic is tender, about 7 minutes. Uncover the pan, increase the heat to moderate, and cook until the garlic is lightly browned. Stir in the vinegar. Strip the leaves off the thyme branches and add them to the pan. Simmer for one minute.
Arrange the pepper strips in a fan or criss-cross pattern on a platter or individual salad plates. Spoon the caramelized garlic and dressing over the peppers. Sprinkle the parsley and plenty of black pepper on top. Serve at room temperature. (The salad will keep refrigerated for 3 days.)
4 servings.
Per serving:
102 calories
1.6g protein
7.4g fat
9.2g carbs
594
