Directions:
- Turn on the broiler and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Broil for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
- Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the pinw nuts, capers and basil if using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.74 Kcal (543 kJ) | ||
| Calories from fat | 84.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 14% | |
|---|---|---|---|
| Sodium | 64.28mg | 3% | |
| Potassium | 344.89mg | 7% | |
| Total Carbs | 9.8g | 3% | |
| Sugars | 2.5g | 10% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 2.01g | 4% | |
| Vitamin C | 247.7mg | 413% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 77.07 Kcal (323 kJ) | ||
| Calories from fat | 49.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 14% | |
|---|---|---|---|
| Sodium | 38.18mg | 3% | |
| Potassium | 204.87mg | 7% | |
| Total Carbs | 5.82g | 3% | |
| Sugars | 1.48g | 10% | |
| Dietary Fiber | 1.38g | 9% | |
| Protein | 1.19g | 4% | |
| Vitamin C | 147.1mg | 413% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.5mg | 2% | |
* 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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