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Roasted Pepper Salad With Capers & Pine Nuts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.4855
Energy (kCal)475.3388
Carbohydrates (g)3.0331
Total fats (g)52.0786
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Turn on the broiler and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Broil for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins. | 2. Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the pinw nuts, capers and basil if using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper 3 3.75 0.8259 0.1753 0.0412
    yellow pepper 3 - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    garlic clove 1 - - - -
    white wine vinegar 1 tablespoon - - - -
    pine nut 2 tablespoons toasted 113.5688 2.2072 2.3102 11.5374
    caper 1 -2 tablespoon 0.0 0.0 0.0 0.0
    basil leaf 6 shredded - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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