- 8 red bell peppers
- 2 cloves garlic, minced
- 1 teaspoon kosher or sea salt
- 4 tablespoons extra-virgin olive oil
- calories 81
- caloriesfromfat 80 %
- protein 0.7 g
- fat 7.2 g
- satfat 1.1 g
- carbohydrate 5 g
- fiber 1.2 g
- sodium 246 mg
- cholesterol 0.0 mg
How to Make It
Preheat oven to 400°. Put peppers in a large baking pan and bake until soft when pressed, 40 to 50 minutes. Let cool 10 to 20 minutes to loosen skin.
Meanwhile, with a mortar and pestle, mash garlic with salt into a paste (or mash garlic with salt with the flat side of a chef's knife, then put into a small bowl). Stir in olive oil to blend.
Peel, stem, and seed peppers and cut lengthwise into 3/4-inch-wide strips. Arrange peppers on a platter and drizzle with garlic oil, scraping it out of the mortar or bowl to get all the garlic. Serve warm or at room temperature.
Note: Nutritional analysis is per serving.