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    You are in: Home / Recipes / Roasted Tri Color Peppers and Onions Recipe
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    Roasted Tri Color Peppers and Onions

    Average Rating:

    3 Total Reviews

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    • on March 14, 2013

    • on June 14, 2007

      I made these for ZWT #3, and decided to take the suggestion of making them on the grill as kabobs, since I was preparing them to serve with Moroccan Spiced Beef. They didn't caramalize like they would have in the oven, but were still quite tasty. And DS#1 and 2 ate them, because they were on a stick, and never would have touched them if they had to eat them with a fork! I might try these again in the oven, to see how differently they come out. Thanks for posting a wonderful, fresh tasting veggie side dish!

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    • on April 17, 2007

      Just a few simple ingredients and yet they came together into an absolutely fantastic side dish. The combination of spices is a tad unusual bit works well together is there was a nice contrast between the sweetness of the basil in contrast with the smokiness of the cilantro. The real star is the cooking technique, which resulted in perfectly cooked vegetables. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Roasted Tri Color Peppers and Onions

    Serving Size: 1 (204 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 56.4
     
    Calories from Fat 3
    37%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 6.2 mg
    0%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 4.6 g
    18%
    Protein 1.9 g
    3%

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