Marinated peppers with balsamic vinegar, basil and thyme
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Bell peppers; preferably a mix of colors, roasted | |
| 3 | tablespoons | Olive oil |
| 1½ | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Orange Juice |
| ½ | teaspoon | Grated orange rind |
| ¼ | teaspoon | Dried basil |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Dried thyme |
| Freshly ground pepper; to taste | ||
| Leaf lettuce | ||
Directions
1. Cut the roasted peppers into ½-inch wide strips. Place in a small mixing bowl; Set aside.
2. Mix the remaining ingredients. Pour over peppers. Serve on leaf lettuce.
Nutrition information per serving: Calories 110; Fat 10.3g; Cholesterol 0 mg; Sodium 135mg; Carbohydrates 4.9g; Protein 0.7g
Use fresh herbs when they are available. Crumbled goat cheese would be a delicious addition.
Submitted by Carriej999@... 5/98 Recipe by: Chicago Tribune Food Section Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on May 16, 1998
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