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4 Serves
72 Mins
3 g
10 g
7 g
Roast the bell peppers and tomatoes over an open flame or under a broiler until the skins are charred and blistered.
Ingredients, vitamins, and health benefits
Bell Peppers
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FinnishVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
44 µg / 400 µgCalcium
28 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
57 mg / 1,250 mgPotassium
465 mg / 4,700 mgSodium
306 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
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Place the charred vegetables in a bowl and cover with plastic wrap to steam for 10 minutes, then peel off the charred skins and remove the seeds.
Finely chop the roasted peppers, tomatoes, and fresh garlic using a sharp knife on a cutting board.
Heat the olive oil in a frying pan over medium heat and add the chopped vegetable mixture.
Simmer the mixture while stirring occasionally until the excess liquid has evaporated and the texture is thick.
Season the dish with salt and pepper to taste, then remove from heat and serve warm or at room temperature.
Tomato
Garlic
Olive Oil
Salt
Black Pepper
Vitamin A
46 µg / 900 µgVitamin C
108 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
44 µg / 400 µgCalcium
28 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
57 mg / 1,250 mgPotassium
465 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2
g11
g4
g
AmericanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g