CHEF JEFF — ONE BYTE AT A TIME: Roasted Bell Pepper SaladA salad always makes an excellent side when grilling.
By: Herald Staff Report,
A salad always makes an excellent side when grilling.
Roasted Bell Pepper Salad
4 large red bell peppers
1 2-ounce can anchovy fillets, drained
1 to 2 cloves roasted garlic or raw garlic, minced
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
½ teaspoon salt
Freshly ground pepper
Prepare grill for hot, direct heat. Grill peppers until darkly browned and blistered on all sides. Cool to room temperature. Scrape charred skins off. Halve peppers, core, scrape out seeds. Cut each pepper in half again lengthwise. Arrange pieces on platter. Arrange anchovies in decorative pattern on top. Sprinkle with garlic; drizzle olive oil over. Sprinkle with parsley; season with salt and pepper to taste.
Yield: Serves 4.
Approximate nutritional analysis per serving: 143 calories, 9 grams fat, 12 milligrams cholesterol, 11 grams carbohydrates, 6 grams protein, 819 milligrams sodium, 3 grams fiber.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.