* Exported from MasterCook *

ROASTED SPICY RED PEPPERS

Recipe By :The AUSSIE LC GOURMET
Serving Size : 4 Preparation Time :1:00
Categories : 5-10G Low Carb Aus. Womens Weekly
Regional Australian Regional Spanish
Vegetables Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 red peppers
2 tbsp red wine vinegar
1/4 cup olive oil
2 cl garlic
1/4 tsp cayenne pepper
marjoram -- leaves, fresh

Quarter peppers, remove seeds and membranes. Roast peppers in baking dish, uncovered, in moderately hot oven about 45 minutes, turning occasionally, until skin blisters and blackens. Remove from pan, cover pepper pieces with plastic or paper for 5 minutes. peel away skin.
Stir vinegar, oil and garlic into pan juices in baking dish; cook, stirring, until garlic is just soft; strain into jug. Place peppers, in single layer, in serving dish pour oil mixture over top, sprinkle wit cayenne pepper. Cover, refrigerate for 3 hours or overnight. Serve sprinkle with marjoram.
Makes about 5 cups. Can be made 3 days ahead.




Cuisine:
"Spanish"










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Per Serving (excluding unknown items): 173 Calories; 14g Fat (68.0% calories from fat); 2g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0