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James Tse
Ingredients
- 3 red or yellow peppers, or a mix
- 1/4 cup olive oil
- 1/8 tsp salt
- 2 tsp balsamic vinegar
- 1 tbsp chopped fresh oregano or basil (optional)
- 1 garlic clove, minced
- Preheat barbecue to medium-high. Cut each pepper into 6 to 8 wedges. Toss with 1 tbsp oil and salt. Place peppers on grill. Barbecue, covered, turning occasionally, until tender and grill marks form, 12 to 15 min. Remove to a serving platter. Whisk remaining oil with vinegar, oregano and garlic. Drizzle over peppers.
- 98 calories
- 1 g protein
- 4 g carbohydrates
- 9 g fat
- 1 g fibre
- 50 mg sodium
- 7 mg calcium
