Serve this versatile side dish with flank steak or chicken, or toss it with pasta. Keep leftovers in the refrigerator for a few days. Reheat in the microwave or serve at room temperature.

Cynthia DePersio
Recipe by Cooking Light August 2003

Gallery

Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut pepper halves into 1/2-inch-wide strips.

  • Heat oil in a large nonstick skillet over medium-high heat. Add capers, rosemary, thyme, and garlic; sauté 1 minute. Reduce heat to medium. Add sherry; cook 1 minute. Add pepper strips and salt; cook 2 minutes or until thoroughly heated. Serve warm or at room temperature.

Nutrition Facts

70 calories; calories from fat 33%; fat 2.6g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.4g; protein 1.6g; carbohydrates 11.1g; fiber 2.3g; iron 0.9mg; sodium 186mg; calcium 19mg.
Advertisement