* Exported from MasterCook *
Sweet Peppper Confit
Recipe By :Lia Huber
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1/4 cup extra virgin olive oil
2 cups red bell pepper -- yellow or orange bell pepper, stemmed, seeded and thinly sliced
5 cloves garlic -- thinly sliced
2 tablespoons marjoram -- finely chopped ( or thyme)
sea salt and freshly ground pepper
Heat olive oil in a large sauté pan over medium-low heat. Add rest of ingredients and toss to coat.
Continue cooking for 25-30 minutes, tossing frequently, until peppers and garlic are super soft and slightly gilded.
Store, refrigerated, in a tightly sealed container for up to a week.
Makes 1 cup (16 one-tablespoon servings)
Summer vegetable confits, like this one from sweet peppers and garlic, are exceptionally versatile in the kitchen; the ultimate summer convenience food
Source:
"Nourish Network"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 37 Calories; 3g Fat (80.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0
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