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
-
145 minSide dishonion, medium sized egg, ribrunderlap, sunflower oil, Bumbu spice rendang meat, water, coconut milk, frozen puff pastry,return pies
-
45 minSide dishsambal oelek, White wine vinegar, ginger, steaks,marinated steak
-
15 minSide dishbaby potatoes, Red onion, White wine vinegar, garlic, olive oil, marjoram, black olives,provencal potato salad
-
30 minSide dishcrumbly potato, warm milk, butter, nutmeg,basic recipe for mashed potatoes
Nutrition
180Calories
Sodium2% DV40mg
Fat22% DV14g
Protein6% DV3g
Carbs3% DV10g
Fiber12% DV3g
Loved it