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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened. | 2. Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes. | 3. In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion. | 4. Fry for approximately 5-6 minutes until softened and translucent. | 5. Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan. | 6. Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins. | 7. Discard the skins and slice the peppers into thin strips. | 8. Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl. | 9. Add the crushed garlic and pour on the remaining olive oil. | 10. Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste. | 11. Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice. | 12. Finally, garnish the pepper salad with fresh chopped Italian parsley. | 13. Serve at room temperature and with crusty bread. | 14. Servings are estimated as a salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange bell pepper	2		cut seeded	-	-	-	-
yellow bell pepper	1		cut seeded	-	-	-	-
red bell pepper	1		cut seeded	-	-	-	-
olive oil	1/3	cup	reduced	636.48	0.0	0.0	72.0
yellow onion	1		peeled sliced	114.84	6.8382	0.8265	9.396
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
lemon juice				-	-	-	-
salt				-	-	-	-
black pepper			cracked	-	-	-	-
italian parsley				-	-	-	-

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