Roasted Peppers with Balsamic and Raisins
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course:
Appetizer
Cuisine:
Fasting Food, Vegan, Vegetarian
Servings: 5
Calories: 118 kcal
Ingredients
- 6 large sweet peppers of different colors
- 1 cup olive oil
- 3 tbsp raisins
- 1 tbsp dried onion flakes
- 2 tbsp balsamic vinegar
- 1 pinch black pepper
- fresh parsley. garnish
Instructions
-
Cut peppers into halves, clean and arrange cut side down on a lightly oiled baking sheet. Roast at 450 for 15 min or until black marks appears on the skin.
-
Cover with a clean towel for a few mins, and peel off the skins. Put all the peppers into a glass jar, pour over the oil. Keep in a cool place for max 2 weeks.
-
Soak the raisins in onion flakes and vinegar for 2 hours, then cover with a wet paper towel and microwave for 20-30 sec. Slice the drained peppers into 1’’ strips. Mix with raisin mixture, let stand covered for 1 hour. Chop parsley on top and serve
Nutrition Facts
Roasted Peppers with Balsamic and Raisins
Amount Per Serving
Calories 118
Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 10mg0%
Potassium 398mg11%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 7g8%
Protein 1g2%
Vitamin A 4470IU89%
Vitamin C 183.6mg223%
Calcium 15mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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