Directions:
- Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a large aluminum foil-lined baking sheet; flatten peppers with palm of hand. Add onion to baking sheet. Broil 5 1/2 from heat 20 to 25 minutes or until peppers are blackened. Place peppers in a zip-top plastic bag; seal, and let stand 15 minutes. Peel skin from peppers; cut pepper into strips.
- Whisk together vinegar and next 4 ingredients in a medium bowl; stir in rosemary. Add pepper strips and onion to bowl; toss well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245 Kcal (1026 kJ) | ||
| Calories from fat | 133.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.86g | 23% | |
|---|---|---|---|
| Sodium | 599.28mg | 25% | |
| Potassium | 469.44mg | 10% | |
| Total Carbs | 25.05g | 8% | |
| Sugars | 18.75g | 75% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 0.59g | 1% | |
| Vitamin C | 240.8mg | 401% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 101.2mg | 562% | |
| Calcium | 46.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 62.61 Kcal (262 kJ) | ||
| Calories from fat | 34.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 23% | |
|---|---|---|---|
| Sodium | 153.14mg | 25% | |
| Potassium | 119.96mg | 10% | |
| Total Carbs | 6.4g | 8% | |
| Sugars | 4.79g | 75% | |
| Dietary Fiber | 1.08g | 17% | |
| Protein | 0.15g | 1% | |
| Vitamin C | 61.5mg | 401% | |
| Vitamin A | 1.5mg | 197% | |
| Iron | 25.9mg | 562% | |
| Calcium | 12mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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