4 Serves
45 Mins
Preheat your oven to 190°C.
In an oven-safe dish, combine the olives, sweet peppers, wine, orange juice, olive oil, and minced garlic.
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Vitamin K
74 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
29 µg / 400 µgCalcium
71 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
42 mg / 1,250 mgPotassium
350 mg / 4,700 mgSodium
943 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Place the dish in the oven and bake for 7 minutes.
Remove the dish from the oven and stir in the rosemary, parsley, thyme, clementine juice, orange zest, and red pepper flakes.
Return the dish to the oven and roast for an additional 15 to 20 minutes until the peppers are tender and the flavors have melded.
41
g56
g22
g
