Serves: 4
Total Calories: 71

1/2 recipe Roasted Peppers, use 4 red or yellow bell peppers
1 medium onion, halved and thinly sliced
pinch of crushed red pepper
2 tablespoons olive oil
salt
1/2 teaspoon dried oregano, crumbled
2 tablespoons chopped fresh flat-leaf parsley

1 Prepare the peppers (see below). Then, drain the peppers and cut them lengthwise into 1/2-inch strips.

2 In a medium skillet, cook the onion with the crushed red pepper in the oil over medium heat until the onion is tender and golden, about 10 minutes. Add the peppers, oregano, and salt to taste. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in the parsley and cook 1 minute more. Serve hot or at room temperature.

PREPARE PEPPERS

1 Cover the broiler pan with foil. Place the broiler pan about 3 inches away from the heat source. Place the whole peppers on the pan. Turn on the broiler to high. Broil the peppers, turning them frequently with tongs, about 15 minutes or until the skin blisters and they are charred all over. Put the peppers in a bowl. Cover with foil and let cool.

2 Cut the peppers in half, draining the juices into a bowl. Peel off the skins and discard the seeds and stems.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 71
Calories from Fat: 60

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