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Mediterranean Pepper Salad Recipe
|Red bell peppers||2 , halved and deseeded|
|Yellow bell peppers||2 , halved and deseeded|
|Extra virgin olive oil||3 Tablespoon|
|Onion||1 , cut into wedges|
|Courgettes||2 Large, sliced (Zucchini)|
|Garlic||2 Clove (10 gm), sliced|
|Balsamic vinegar||1 Tablespoon|
|Anchovy fillets||1 3⁄4 Ounce, chopped (50 Gram)|
|Pitted black olives||1 Ounce, quartered (25 Gram)|
|Fresh basil leaves||1 Tablespoon|
Calories 195 Calories from Fat 121
% Daily Value*
Total Fat 13 g20.3%
Saturated Fat 0.89 g4.5%
Trans Fat 0 g
Cholesterol 2.6 mg
Sodium 261.8 mg10.9%
Total Carbohydrates 17 g5.5%
Dietary Fiber 3.7 g14.8%
Sugars 6.4 g
Protein 4 g7.6%
Vitamin A 50.1% Vitamin C 362.8%
Calcium 5.5% Iron 6.5%
*Based on a 2000 Calorie diet
1)On a grill pan, place halved bell peppers cut side down and cook until the skin becomes black. Cool and place in plastic bags for 10 minutes.
2)Peel off the skin and cut the flesh of the peppers into thick strips.
3)In a large skillet, heat oil and fry onions in it. Let onion cook for 10 minutes.
4)Now add, the sliced courgettes or zucchinis, pepper strips and garlic. Stir and cook for further 10 minutes.
5)Season the mixture in the skillet and add anchovies, vinegar and olives.
6)Toss well and allow to cool.
7)Add shredded basil leaves and toss well.
8)Onto a salad serving dish, transfer contents of skillet and garnish with whole basil leaves prior to serving.