Ingredients
- 4 LARGE RED BELL PEPPERS {CUT LENGTHWISE}
- 2 TABLESPOONS OF BALSAMIC VINEGAR
- 1 TABLESPOON OF OLIVE OIL
- 1/4 TEASPOON OF SALT {WE USE HIMALAYAN PINK SALT}
- 1 CLOVE OF GARLIC {CRUSHED & PEELED}
Directions
- Pre heat the broiler. place peppers skin side up on broiler rack 4 inches from heat for 12 minutes or until the skin blackens.
when peppers are cooled cut into wide strips approximately 2". - In a medium bowl combine the rest of ingredients & toss well. cover & refrigerate for at least an hour or up to 3 days. Remove & discard garlic before serving.
Information
Per 1/2 a cup
Calories: 39
Fiber: 1 g
Protein: 1 g
Fat: 2 g
Saturated fat: 0 g
Cholesterol: 0 g
Sodium: 92 mg