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Italian Roast Bell Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wrap the garlic in foil. | 2. Rinse the pepper and tomatoes. | 3. Put everything on the barbeque grill and slowly blacken the skin turning them every once in a while (the garlic just sits there). | 4. When the skins have blackened (the tomato skin may have brust thats okay) take them off the grill and put on a plate. | 5. Take the foil off the garlic, squeeze the garlic out of its skin and put into a medium bowl. | 6. Skin the tomato as best you can and add to bowl with garlic. | 7. Mash this with a fork or pestle, remove any skin you might find. | 8. Start peeling the peppers while still hot you can do this under cold running water, you can tear open the pepper to remove the seeds and stem. | 9. Then start tearing the pepper in thin strips from top to bottom, ( I once asked why we couldn't just juianne with a knife and was told it just tastes better when riped by hand, I've never tried with a knife to see though). | 10. The strips are added to the tomato garlic mixture. | 11. Stir well, cover and let the flavors meld for at least an hour before serving (I don't refrigerate for this). | 12. Leave this is the fridge over night and you are in heaven. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green bell pepper 2 - - - -
    red bell pepper 2 - - - -
    plum tomato 2 - - - -
    garlic clove 2 - - - -

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



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