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Roasted Red Bell Peppers With Sherry Vinegar

Source: Genius Kitchen(
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. Heat the oven to 400 F degrees. | 2. Brush the peppers with a thin film of the olive oil and place them in a roasting pan. | 3. Roast for 30 minutes, turning them over every 10 minutes until all sides are browned. Remove the pan from the oven and allow the peppers to cool. | 4. Peel, seed and tear them into strips. Set aside. | 5. Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook until brown, about 1 minute. | 6. Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, about 30 minutes. | 7. Add the sherry vinegar, salt to taste, and the parsley. Serve at room temperature or allow to cool. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 4 - - - -
    extra virgin olive oil 1/2 cup - - - -
    garlic clove 4 peeled sliced - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0
    sherry wine vinegar 2 tablespoons - - - -
    salt - - - -
    flat leaf parsley 1 teaspoon chopped - - - -

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

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