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Roasted Peppers and Tomatoes with Herbs and Capers Recipe


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     Roasted Peppers and Tomatoes with Herbs and Capers

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   2 hours

2 red bell peppers
2 yellow bell peppers
1 1/2 pounds Campari tomatoes, halved
3/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/3 cup fresh flat-leaf parsley leaves
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 tablespoon capers, rinse
2 teaspoons minced fresh garlic
12 niçoise olives, pitted and halved

1. Preheat broiler to high. 2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Wrap peppers in foil; let stand 10 minutes. Peel; cut into 1/2- inch strips. 3. Preheat oven to 400°. 4. Combine tomatoes, 1/4 teaspoon salt, and black pepper in a medium bowl. 5. Combine remaining 1/8 teaspoon salt, parsley, and remaining ingredients in a small bowl. Place one-third of tomatoes in bottom of a 1 1/2-quart gratin dish. Top with one-third of peppers and one-third of parsley mixture. Repeat layers twice, ending with parsley mixture. Cover and bake at 400° for 30 minutes or until vegetables are thoroughly heated. Cool to room temperature; cover and chill. ,
Amount per serving Calories- 97 Fat- 6.9g Saturated fat- 0.9g Monounsaturated fat- 4.9g Polyunsaturated fat- 0.8g Protein- 2g Carbohydrate- 8g Fiber- 2g Cholesterol- 0.0mg Iron- 1mg Sodium- 222mg Calcium- 23mg

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