Directions:
- Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
- Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Transfer pepper mixture to platter. Sprinkle with parsley and serve.
- Test-kitchen tip: Use Holland peppers if you can find them. They have a thicker flesh than other varieties and will yield a more succulent result.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.74 Kcal (589 kJ) | ||
| Calories from fat | 96.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.74g | 17% | |
|---|---|---|---|
| Sodium | 165.53mg | 7% | |
| Potassium | 214.81mg | 5% | |
| Total Carbs | 10.23g | 3% | |
| Sugars | 6.7g | 27% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 0.19g | 0% | |
| Vitamin C | 180.8mg | 301% | |
| Vitamin A | 4.4mg | 148% | |
| Iron | 75.6mg | 420% | |
| Calcium | 15.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 55.94 Kcal (234 kJ) | ||
| Calories from fat | 38.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 17% | |
|---|---|---|---|
| Sodium | 65.79mg | 7% | |
| Potassium | 85.37mg | 5% | |
| Total Carbs | 4.07g | 3% | |
| Sugars | 2.66g | 27% | |
| Dietary Fiber | 0.92g | 9% | |
| Protein | 0.08g | 0% | |
| Vitamin C | 71.9mg | 301% | |
| Vitamin A | 1.8mg | 148% | |
| Iron | 30.1mg | 420% | |
| Calcium | 6.2mg | 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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