Roasted Red Peppers

1. Quarter and clean pith from red peppers.

2. Spray skin side with olive oil mist.

3. Roast peppers under broiler 15-20 minutes, turning occasionally until skins are black.

4. Put peppers in a paper bag until cool.

5. Peel skins, (do not wash peppers) and put in a bowl.

6. Add smashed garlic clove, oil and vinegar.

7. Salt& pepper to taste.

8. Cover and let marinate at room temperature for 2 hours.

9. These can be made and stored in the fridge for a week. If the the oil creates a covering, simply microwave for 30 seconds. Best served at room temperature.

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Nutrient	Quantity
Total fats	40.555 g
Protein	0.2338 g
Carbohydrates	1.1072 g
Energy	365.702 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3096 g
Water	25.1247 g
Aspartic acid	0.0358 g
Calcium, Ca	3.049 mg
Lutein + zeaxanthin	88.625 g
Fiber, total dietary	0.1875 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	66.75 g
Niacin	0.1555 mg
Vitamin A, RAE	6 g
Arginine	0.012 g
Riboflavin	0.0107 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total saturated 20:1	0.126 g
Glutamic acid	0.033 g
Sodium, Na	2.233 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5083 g
Total lipid (fat)	40.555 g
Manganese, Mn	0.0316 mg
Proline	0.0109 g
Fatty acids, total saturated 16:0	4.5765 g
Choline, total	1.484 mg
Sugars, total	0.6685 g
Serine	0.01 g
Fatty acids, total saturated 18:0	0.7919 g
Vitamin B-6	0.0632 mg
Selenium, Se	0.137 g
Ash	0.1118 g
Fatty acids, total saturated 18:1 undifferentiated	28.8669 g
Pantothenic acid	0.0251 mg
Phenylalanine	0.0078 g
Copper, Cu	0.017 mg
Betaine	0.0405 mg
Thiamin	0.009 mg
Methionine	0.003 g
Iron, Fe	0.3601 mg
Carbohydrate, by difference	1.1072 g
Phosphorus, P	5.971 mg
Folate, total	2.875 g
Tocopherol, gamma	0.3361 mg
Alanine	0.0102 g
Valine	0.0105 g
Fatty acids, total saturated 18:2 undifferentiated	3.9821 g
Glycine	0.0093 g
Carotene, alpha	4.5 g
Fatty acids, total saturated 14:0	0.0002 g
Zinc, Zn	0.034 mg
Isoleucine	0.0081 g
Fatty acids, total polyunsaturated	4.2917 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.0131 g
Vitamin A, IU	119 IU
Folate, DFE	2.875 g
Tryptophan	0.0032 g
Vitamin C, total ascorbic acid	17.9625 mg
Phytosterols	89.505 mg
Fatty acids, total saturated 20:0	0.1677 g
Tyrosine	0.0052 g
Vitamin K (phylloquinone)	26.131 g
Fatty acids, total saturated	5.5974 g
Histidine	0.0051 g
Fatty acids, total monounsaturated	29.5522 g
Threonine	0.0093 g
Folate, food	2.875 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	5 g
Vitamin E (alpha-tocopherol)	5.898 mg
Magnesium, Mg	3.024 mg
Lysine	0.0111 g
Potassium, K	40.953 mg
Cystine	0.0048 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	3 tablespoons	358.02	0	40.5
Garlic Clove	1	0	0	0
red pepper	4	5	1.1012	0.055
white vinegar	1 tablespoon	2.682	0.006	0