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Roasted Peppers With Basil

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0519
Energy (kCal)128.668
Carbohydrates (g)1.8052
Total fats (g)13.5
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Quarter the peppers. Place them under a hot broiler, shiny side up, until the skin blisters and turns black. Allow to cool. Tear off the papery skin, and remove and discard the stalk and seeds. Cut the flesh into strips and place the strips in a shallow dish. | 2. Sprinkle with vinegar, oil, salt, and black pepper. Tear the basil leaves and scatter them over the top. Mix the ingredients lightly together. | 3. Serve at once, or keep in a cool place for later. If served later, mix again, and check the seasoning. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper 2 - - - -
    yellow pepper 2 - - - -
    balsamic vinegar 2 teaspoons 9.328 1.8052 0.0519 0.0
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    salt - - - -
    black pepper - - - -
    basil 7 sprigs - - - -

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



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