Roasted Peppers With Basil

1. Quarter the peppers. Place them under a hot broiler, shiny side up, until the skin blisters and turns black. Allow to cool. Tear off the papery skin, and remove and discard the stalk and seeds. Cut the flesh into strips and place the strips in a shallow dish.

2. Sprinkle with vinegar, oil, salt, and black pepper. Tear the basil leaves and scatter them over the top. Mix the ingredients lightly together.

3. Serve at once, or keep in a cool place for later. If served later, mix again, and check the seasoning.

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Nutrient	Quantity
Total fats	13.5 g
Protein	0.0519 g
Carbohydrates	1.8052 g
Energy	128.668 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1027 g
Water	8.1037 g
Calcium, Ca	2.997 mg
Fatty acids, total saturated 22:0	0.0174 g
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.042 g
Sodium, Na	2.708 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1694 g
Total lipid (fat)	13.5 g
Manganese, Mn	0.0139 mg
Fructose	0.7823 g
Fatty acids, total saturated 16:0	1.5241 g
Choline, total	0.0405 mg
Sugars, total	1.5847 g
Fatty acids, total saturated 18:0	0.2637 g
Ash	0.0392 g
Fatty acids, total saturated 18:1 undifferentiated	9.6213 g
Copper, Cu	0.0028 mg
Betaine	0.0135 mg
Iron, Fe	0.1519 mg
Carbohydrate, by difference	1.8052 g
Phosphorus, P	2.014 mg
Tocopherol, gamma	0.112 mg
Fatty acids, total saturated 18:2 undifferentiated	1.3179 g
Glucose (dextrose)	0.8024 g
Zinc, Zn	0.0085 mg
Fatty acids, total polyunsaturated	1.4206 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Phytosterols	29.835 mg
Fatty acids, total saturated 20:0	0.0559 g
Vitamin K (phylloquinone)	8.127 g
Fatty acids, total saturated	1.8641 g
Fatty acids, total monounsaturated	9.8497 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	1.9372 mg
Magnesium, Mg	1.272 mg
Potassium, K	12.007 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Balsamic vinegar	2 teaspoons	9.328	1.8052	0
black pepper	0	0	0	0
Basil	7 sprigs	0	0	0
red pepper	2	0	0	0
yellow pepper	2	0	0	0