Roasted Pepper Salad "Piperies Orektiko"

1. Preheat oven to 450°. Cook whole peppers on a sheet pan for 20 - 25 minutes until peppers are wilted and soft.

2. After peppers have cooled slightly, peel away the skins and slice them in half. Scrape out seeds and remove stems. Slice into 1/2 strips.

3. Arrange strips on a serving tray. Sprinkle with onion, vinegar, oil, parsley, and salt and pepper to taste.

4. Chill before serving.

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Nutrient	Quantity
Total fats	54.19 g
Protein	1.8729 g
Carbohydrates	15.1845 g
Energy	542.728 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4176 g
Water	145.909 g
Aspartic acid	0.1568 g
Calcium, Ca	42.584 mg
Lutein + zeaxanthin	217.718 g
Fiber, total dietary	2.8454 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	193.652 g
Niacin	0.2355 mg
Vitamin A, RAE	15.998 g
Arginine	0.171 g
Riboflavin	0.0469 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	0.4223 g
Sodium, Na	9.608 mg
Fatty acids, total saturated 16:1 undifferentiated	0.678 g
Total lipid (fat)	54.19 g
Manganese, Mn	0.2125 mg
Fructose	2.064 g
Proline	0.0273 g
Fatty acids, total saturated 16:0	6.1542 g
Sucrose	1.584 g
Choline, total	10.4084 mg
Sugars, total	6.8163 g
Serine	0.0388 g
Fatty acids, total saturated 18:0	1.0625 g
Vitamin B-6	0.1954 mg
Selenium, Se	0.8038 g
Ash	0.6436 g
Fatty acids, total saturated 18:1 undifferentiated	38.517 g
Pantothenic acid	0.212 mg
Phenylalanine	0.0455 g
Copper, Cu	0.0681 mg
Betaine	0.214 mg
Thiamin	0.0769 mg
Methionine	0.0048 g
Iron, Fe	0.874 mg
Carbohydrate, by difference	15.1845 g
Phosphorus, P	48.604 mg
Folate, total	36.176 g
Tocopherol, gamma	0.4683 mg
Alanine	0.041 g
Valine	0.0401 g
Fatty acids, total saturated 18:2 undifferentiated	5.2967 g
Glycine	0.0455 g
Glucose (dextrose)	3.152 g
Fatty acids, total saturated 14:0	0.0067 g
Zinc, Zn	0.3127 mg
Isoleucine	0.0269 g
Fatty acids, total polyunsaturated	5.7143 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.0478 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	323.312 IU
Folate, DFE	36.176 g
Tryptophan	0.0241 g
Vitamin C, total ascorbic acid	16.894 mg
Phytosterols	143.53 mg
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.0255 g
Vitamin K (phylloquinone)	95.468 g
Fatty acids, total saturated	7.5285 g
Histidine	0.0247 g
Fatty acids, total monounsaturated	39.4309 g
Threonine	0.0382 g
Folate, food	36.176 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	7.8095 mg
Magnesium, Mg	17.9 mg
Lysine	0.0693 g
Potassium, K	255.192 mg
Cystine	0.0069 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.25 cup	477.36	0	54
Onion	1	64	14.944	0.16
Parsley	1 tablespoon	1.368	0.2405	0.03
Bell Pepper	6	0	0	0
white wine vinegar	3 tablespoons	0	0	0