Roasted Peppers, Anchovies, and Basil à la Merenda

A welcome addition to a tapas spread, this pungent salad also makes a delicious side for beef, chicken, or fish, and can be made ahead of time. This dish is named after La Merenda bistro in Nice, France.

Yield: 6 servings (serving size: about 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 32%
  • Fat: 1.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.7g
  • Carbohydrate: 8.6g
  • Fiber: 0.3g
  • Cholesterol: 1mg
  • Iron: 2mg
  • Sodium: 346mg
  • Calcium: 29mg

Ingredients

  • 3 yellow bell peppers
  • 3 red bell peppers
  • 1 tablespoon anchovy paste
  • 1 teaspoon extravirgin olive oil
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon chopped fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh basil
  • 1/4 cup niçoise olives, pitted

Preparation

  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1-inch strips.
  3. Combine bell peppers, anchovy paste, and next 5 ingredients (through garlic) in a medium bowl, stirring until well blended; let stand 30 minutes. Sprinkle with basil and olives.
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