Red Peppers Melted With Balsamic Vinegar

1. Heat a medium pan on low heat. Pour in olive oil and balsamic vinegar. Add peppers(and onions and garlic if using) and cook slowly, until soft (about 1/2 to 1 hour). The peppers should almost melt.

2. Season with salt and pepper, add a little more balsamic vinegar once or twice if they look dry.

3. Toast sliced bread under broiler, rubbing the clove of garlic over them before toasting. Spoon peppers over bread and serve warm.

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Nutrient	Quantity
Total fats	0.9396 g
Protein	3.4212 g
Carbohydrates	24.9738 g
Energy	133.53 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0392 g
Water	58.9449 g
Calcium, Ca	55.7825 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Lutein + zeaxanthin	12.76 g
Fiber, total dietary	1.16 g
Fatty acids, total saturated 22:0	0.0014 g
Carotene, beta	0.29 g
Niacin	1.6298 mg
Fatty acids, total trans-polyenoic	0.0017 g
Riboflavin	0.0734 mg
Tocopherol, beta	0.0174 mg
Fatty acids, total polyunsaturated 15:0	0.0009 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0392 g
Fatty acids, total saturated 20:1	0.0046 g
Sodium, Na	161.9825 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0075 g
Total lipid (fat)	0.9396 g
Manganese, Mn	0.4248 mg
Fructose	5.4153 g
Fatty acids, total saturated 16:0	0.1282 g
Fatty acids, total saturated 8:0	0.0017 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.3918 g
Choline, total	5.423 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0003 g
Fatty acids, total polyunsaturated 18:1 t	0.0058 g
Sugars, total	11.2445 g
Fatty acids, total saturated 10:0	0.011 g
Fatty acids, total saturated 18:0	0.0638 g
Fatty acids, total saturated 20:4 undifferentiated	0.0009 g
Vitamin B-6	0.0322 mg
Selenium, Se	8.352 g
Ash	0.8623 g
Fatty acids, total saturated 18:1 undifferentiated	0.1633 g
Copper, Cu	0.0627 mg
Betaine	24.708 mg
Thiamin	0.1204 mg
Iron, Fe	1.4711 mg
Carbohydrate, by difference	24.9738 g
Phosphorus, P	55.3225 mg
Folate, total	24.65 g
Dihydrophylloquinone	0.203 g
Tocopherol, gamma	0.4466 mg
Fatty acids, total saturated 4:0	0.0023 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0006 g
Fatty acids, total saturated 18:2 undifferentiated	0.3938 g
Glucose (dextrose)	5.3421 g
Fatty acids, total saturated 14:0	0.0049 g
Zinc, Zn	0.3961 mg
Maltose	0.4872 g
Tocopherol, delta	0.0957 mg
Fatty acids, total saturated 12:0	0.0055 g
Fatty acids, total polyunsaturated	0.4347 g
Fatty acids, total polyunsaturated 17:1	0.0006 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0017 g
Tocotrienol, alpha	0.0319 mg
Vitamin A, IU	0.58 IU
Folate, DFE	28.71 g
Vitamin C, total ascorbic acid	0.058 mg
Folic acid	5.8 g
Fatty acids, total polyunsaturated 16:1 c	0.0075 g
Fatty acids, total polyunsaturated 18:1 c	0.1572 g
Fatty acids, total saturated 20:0	0.0023 g
Fatty acids, total saturated 6:0	0.0003 g
Starch	10.4458 g
Vitamin K (phylloquinone)	1.421 g
Fatty acids, total saturated	0.2253 g
Fatty acids, total monounsaturated	0.176 g
Folate, food	18.85 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Fatty acids, total polyunsaturated 24:0	0.0012 g
Vitamin E (alpha-tocopherol)	0.0551 mg
Fatty acids, total trans	0.0075 g
Fatty acids, total trans-monoenoic	0.0058 g
Magnesium, Mg	20.7 mg
Potassium, K	122.73 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	0	0	0	0
Baguette	1	77.43	14.1172	0.9396
Onion	1	0	0	0
Extra virgin olive oil	4 tablespoons	0	0	0
Balsamic vinegar	0.25 cup	56.1	10.8566	0
Red bell pepper	4	0	0	0
Pepper	0	0	0	0
Garlic Clove	1	0	0	0