asparagus and roasted bell peppers - salad

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Asparagus and Roasted Bell Peppers

 

Recipe By :Tessa Bramley, Editor

Serving Size : 4 Preparation Time :0:00

Categories : {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 red bell peppers

2 red onions

1 pound asparagus -- trimmed

1/3 cup olive oil

2 tablespoons balsamic vinegar

sea salt and freshly ground black pepper

2 ounces Parmesan cheese (optional) -- cut into shavings, to

serve

 

You can make this salad on a grill or in a stove top grill pan, or by roasting

the vegetables in the oven. Take your pick. Recipe by Fran Warde. SERVES 4.

 

1. Cut the bell pepper flesh away from the core in flat pieces to make grilling

easier. Put the pepper pieces skin side down on a preheated stove top grill pan

and cook until the skin is blistered and turning black.

 

2. Transfer the peppers to a small bowl and cover the bowl with plastic wrap --

let steam for 10 minutes. When cool enough to handle, peel the skins away from

the flesh.

 

3. Cut the onions into wedges, leaving the root end intact to hold them

together. Add to the grill pan and cook for 4 minutes on each side, then add the

asparagus to the grill pan and cook for about 3 minutes or until just soft.

 

4. Put the peppers in a bowl with the onions, asparagus, olive oil, vinegar,

salt and pepper. Toss to coat, then serve warm or at room temperature with

shavings of Parmesan, if using.

 

Source:

" Easy Vegetarian: Simple Recipes for Brunch, Lunch, and Dinner "

Copyright:

" 2003 Ryland Peters & Small; ISBN 1841724950 "

 

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Per Serving (excluding unknown items): 229 Calories; 18g Fat (68.7% calories

from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0