Directions:
- Place the garlic in a blender.
- Squeeze 1 tablespoons of juice from the lemon half.
- Add salt, pepper and 1/4 cup olive oil.
- Blend until mixed.
- Add the basil.
- Puree to a saucy consistency.
- Use right away or cover and refrigerate for up to 2 days.
- Bring to room temperature before using.
- Oil the grill and heat the barbeque to medium-high.
- Cut the peppers into quarters.
- Place the peppers in a large bowl and drizzle with 1 tablespoons olive oil to evenly coat, then place on the grill.
- Cook in two batches if necessary.
- Barbeque with the lid closed until the peppers are lightly charred, turning often, 6 to 8 minutes.
- Remove the peppers to a bowl as they are done.
- Evenly drizzle the basil sauce over top and toss the peppers until well coated.
- Place on a platter and scatter the feta over top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.2 Kcal (553 kJ) | ||
| Calories from fat | 96.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.75g | 17% | |
|---|---|---|---|
| Cholesterol | 8.34mg | 3% | |
| Sodium | 253.81mg | 11% | |
| Potassium | 210.47mg | 4% | |
| Total Carbs | 6.32g | 2% | |
| Sugars | 4.06g | 16% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 116.8mg | 195% | |
| Iron | 0.2mg | 1% | |
| Calcium | 59.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 115.14 Kcal (482 kJ) | ||
| Calories from fat | 84.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 17% | |
|---|---|---|---|
| Cholesterol | 7.27mg | 3% | |
| Sodium | 221.06mg | 11% | |
| Potassium | 183.31mg | 4% | |
| Total Carbs | 5.5g | 2% | |
| Sugars | 3.53g | 16% | |
| Dietary Fiber | 1.72g | 8% | |
| Protein | 2.06g | 5% | |
| Vitamin C | 101.7mg | 195% | |
| Iron | 0.2mg | 1% | |
| Calcium | 52.1mg | 6% | |
* 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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