*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Here's an update to my review! I did this excellent peppers recipe again last night and wow it was very tasty! Here's the rest of my review from May 2 2007: Excellent! I wanted to make an exclamation mark for a dinner party I hosted for a friend and thought of marinated peppers. My parents and girlfriend were also at the dinner party and safe to say everyone enjoyed this dish. Since then my girlfriend has prepared the marinade for the peppers on numerous occasions for our bbq's this past summer.
This is great. And very versatile. The first time I made it, it was pretty much as per the recipe. I liked it on sandwiches with cream cheese (vegetarian). The 2nd time I used peppers, onions (red, white and green), zucchini and roma tomatoes. Seems to keep well in the fridge too.
EXCELLENT!! If you like roasted peppers you will love this! I used a red yellow and orange pepper no green. I cut the oil down to 3 T. and increased the basil and parsley. The only change I would make next time is to cut the oil further probably down to 2 tablespoons. I used these peppers in two different ways. Hubs grilled some spicy German sausages which I plated over a bed of sautéed spinach and topped them with the marinated peppers. To use the leftover peppers I made them into bruschetta. I put a little olive oil on both sides of some baguette slices and toasted them under the broiler again on both sides. I drained the room temperature peppers well and tossed them with a shredded provolone/mozzarella blend. I topped the baguette slices with the pepper/cheese mixture and put a little extra cheese on top. Broiled for just a few minutes (watch them closely). YUM!! I ll be making this one again and soon! Thank you Angela!
Fantastic! I just made this recipe with dried parsley and oregano since I didn't have any fresh, I also sliced a red onion, brushed it with olive oil and grilled the slices in a grill pan, cut the slices in half and tossed with the peppers. I have tasted it already and cant wait till hubby gets home to serve dinner. Will be serving this tonight, cold, with grilled salmon and toasted homemade sourdough bread. I like that this can be made ahead as we entertain often and will be a great dish for entertaining!