4 Serves
84 Mins
Preheat the oven or grill to high heat. Place the peppers, tomatoes, and onions on a baking sheet or grill pan.
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Vitamin K
20 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
0 mg / 1.7 mgFolate
47 µg / 400 µgCalcium
36 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
516 mg / 4,700 mgSodium
591 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
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Roast the vegetables until the skins are charred and blistered, turning occasionally. Remove from heat and place in a bowl covered with plastic wrap to steam for 10 minutes.
Peel the charred skins off the peppers and tomatoes. Use a chefs knife to finely chop the roasted vegetables along with the garlic.
Transfer the mixture to a serving dish and drizzle with extra virgin olive oil. Season with salt and pepper to taste.
30
g30
g28
g
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Lebanese