Grilled Rainbow Peppers (Salad)
20 mins (prep 15, cooking 5)
9 ingredients
4-6 servings
Recipe from Mary Allen Perry and cut out of a magazine last month, but I have no idea what magazine it was.. .sorry about that!! I tend to like to remove the skins, so I completely char the peppers on the skin side, place them all in a paper bag for about 15 minutes, then slide the skins right off.

Categories:  technique , salad , peppers , <-30-mins , european , quick , equipment , vegetarian , vegetable , appetizer , barbecue , grilling , time-to-make ,
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Serving Size (51.89 g)
Servings 4
Amount per Serving
Calories 252.29 Calories from Fat 194.58
% Daily Value *
Total Fat 21.62g 133.04%
Saturated Fat 8.81g 176.2%
Trans Fat 0.0g %
Cholesterol 31.05mg 41.4%
Sodium 128.06mg 21.34%
Total Carbohydrate 5.53g 7.37%
Dietary Fiber 0.0 g 0.0%
Sugars 5.33 g %
Protein 9.07g 72.54%
Vitamin A 516.08IU% Vitamin C 0.0mg%
Calcium 269.87mg% Iron 0.7mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9β€’Carbohydrate 4β€’Protein 4
*Nutrition information was calculated excluding the following ingredients:
torn fresh basil, salt and pepper