** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 400F Wash peppers and drain well.
2. Spread aluminum foil over the bottom of a broiling pan.
3. Place peppers on the foil and broil until skin becomes blistered and charred.
4. Turn peppers and do the same on all sides. Remove from oven.
5. Lift corners of foil and fold together to seal in the peppers.
6. Let stand 30 minutes, covered with a dish towel.
7. Unwrap foil and remove stems, seeds and charred skin from peppers.
8. Save any and all liquid in a mixing bowl, as the flavor from the liquid makes the dish.
9. Cut peppers into 1/2 inch strips. Place in mixing bowl with the reserved liquid.
10. Add olive oil, lemon juice, capers, garlic and basil.
11. Refrigerate several hours or overnight. Great with fresh, Italian bread, in sandwiches, or as side dish.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is high in Vitamin C with 56% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Bell Pepper, Sulfites, Garlic, Fructose Malabsorption, Olive Oil allergies.
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