Dom'S Broiler Roasted Red Peppers

1. Preheat broiler.

2. Spread aluminum foil over the bottom of a broiling pan. Place peppers on foil and broil until skin becomes blistered and charred, turning to char all sides, about 15 minutes.

3. Remove peppers from oven. Lift corners of foil and fold them together to seal in the peppers. Cover with a dish towel and let stand 30 minutes.

4. Unwrap foil carefully. Remove and discard stems, seeds, and charred skin, but save all the liquid.

5. Put the saved liquid in a mixing bowl. Cut peppers into 1/2" strips and place in bowl.

6. Add remaining ingredients and refrigerate several hours or overnight.

7. Remove garlic before serving. Serve this with tomatoes as an appetizer, in sandwiches, or as a side dish with meat, chicken or fish.

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Nutrient	Quantity
Total fats	27.2585 g
Protein	0.6623 g
Carbohydrates	2.3139 g
Energy	247.969 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2541 g
Water	35.7106 g
Calcium, Ca	11.505 mg
Lutein + zeaxanthin	2.2875 g
Fiber, total dietary	0.8714 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	21.5665 g
Niacin	0.1821 mg
Vitamin A, RAE	1.806 g
Riboflavin	0.0382 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.0843 g
Sodium, Na	606.4765 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3398 g
Total lipid (fat)	27.2585 g
Manganese, Mn	0.0219 mg
Fructose	0.1678 g
Fatty acids, total saturated 16:0	3.094 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	2.5357 mg
Sugars, total	0.4901 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	0.5372 g
Fatty acids, total saturated 20:4 undifferentiated	0.0005 g
Vitamin B-6	0.0129 mg
Selenium, Se	0.3248 g
Ash	2.1063 g
Fatty acids, total saturated 18:1 undifferentiated	19.2579 g
Pantothenic acid	0.027 mg
Copper, Cu	0.0989 mg
Betaine	0.027 mg
Thiamin	0.0083 mg
Iron, Fe	0.5943 mg
Carbohydrate, by difference	2.3139 g
Phosphorus, P	3.8 mg
Folate, total	8.984 g
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 18:2 undifferentiated	2.6661 g
Glucose (dextrose)	0.151 g
Fatty acids, total saturated 14:0	0.0006 g
Zinc, Zn	0.0902 mg
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	2.9228 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Vitamin A, IU	36.519 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0003 g
Folate, DFE	8.984 g
Vitamin C, total ascorbic acid	7.0112 mg
Phytosterols	72.054 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.1118 g
Vitamin K (phylloquinone)	22.6008 g
Fatty acids, total saturated	3.7944 g
Fatty acids, total monounsaturated	19.7167 g
Folate, food	8.984 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	4.1244 mg
Magnesium, Mg	9.429 mg
Potassium, K	26.2975 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	2 tablespoons	238.68	0	27
Red bell pepper	6	0	0	0
Garlic Clove	2	0	0	0
caper	3 tablespoons	5.934	1.2616	0.2219