Directions:
- Place pepper halves, skin-side up, on a foil-lined baking sheet. Broil, 5 inches from heat, 10 minutes or until skins are blistered and blackened. Let stand 5 minutes, peel, and set aside.
- Place tomato halves on a foil-lined baking sheet. Bake at 400° for 15 minutes or until tender; set aside.
- Place almonds on a baking sheet, and bake at 400° for 3 minutes or until toasted.
- Process roasted vegetables, almonds, and next 4 ingredients in a food processor until smooth. Add olive oil and vinegar; process until well blended. Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2352.4 Kcal (9849 kJ) | ||
| Calories from fat | 2219.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 246.57g | 379% | |
|---|---|---|---|
| Sodium | 154.44mg | 6% | |
| Potassium | 979.79mg | 21% | |
| Total Carbs | 36.05g | 12% | |
| Sugars | 23.63g | 95% | |
| Dietary Fiber | 9.18g | 37% | |
| Protein | 5.53g | 11% | |
| Vitamin C | 517.2mg | 862% | |
| Vitamin A | 11.8mg | 395% | |
| Iron | 201.9mg | 1122% | |
| Calcium | 88.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 225.42 Kcal (944 kJ) | ||
| Calories from fat | 212.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.63g | 379% | |
|---|---|---|---|
| Sodium | 14.8mg | 6% | |
| Potassium | 93.89mg | 21% | |
| Total Carbs | 3.45g | 12% | |
| Sugars | 2.26g | 95% | |
| Dietary Fiber | 0.88g | 37% | |
| Protein | 0.53g | 11% | |
| Vitamin C | 49.6mg | 862% | |
| Vitamin A | 1.1mg | 395% | |
| Iron | 19.3mg | 1122% | |
| Calcium | 8.5mg | 9% | |
* 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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