Filter
Reset
Sort ByRelevance
Beckmb1
Roasted peppers with ricotta
Salad of skinned and roasted red pepper, garlic, oregano and balsamic vinegar.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Place the peppers on the grid in the middle of the oven and roast them for about 30 minutes. Remove from the oven and place in a sealed plastic bag or covered pan. Let rest for 20 minutes.
-
Remove the skin, the stalk and the seed lists of the peppers and cut the flesh into wide strips.
-
Cut the garlic into slices. Mix in a bowl with the oil, balsamic vinegar and oregano.
-
Add the pepper and spoon. Divide the ricotta with two teaspoons in small bread rolls over the salad.
Blogs that might be interesting
-
20 minSide dishpenne, fresh snow peas, frozen garden peas, garlic, mini mozzarella, fresh basil leaves, extra virgin olive oil, mayonnaise, bunch onion,green pasta salad -
10 minSide disholive oil, chorizo sausage, broad beans, dried thyme,green beans with chorizo -
15 minSide dishcool fresh broccoli, Tasty vine tomato, Red onion, yellow bell pepper, traditional olive oil, balsamic vinegar, liquid honey, Pecorino Romano,tomato salad with broccoli -
15 minSide dishgarlic, Grana Padano, pine nuts, basil, extra virgin olive oil, haricots verts,haricots verts with pesto
Nutrition
180Calories
Sodium2% DV40mg
Fat22% DV14g
Protein6% DV3g
Carbs3% DV10g
Fiber12% DV3g
Loved it