CAPONATA

4 Servings

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Nutrition

268 Calories

2g Protein

25g Fat

10g Carbs

Ingredients

2 red bell peppers halved & seeded, then diced

3 tbsp + about 1/4 cup olive oil

1/3 cup white vinegar

1/2 red onion chopped

2 tbsp capers chopped

1 chili pepper seeded & chopped

1 garlic clove minced

2 tbsp fresh parsley chopped

2 tbsp fresh basil chopped

2 tbsp cashews chopped

Salt to taste

Pepper to taste

1 tsp paprika

1/2 tsp 0 calorie sweetener

Preparation

1. Preheat oven to 400°.  Rinse and cut vegetables accordingly.  Place bell peppers on baking sheet, open face down.  Drizzle 2 tbsp olive oil, salt and pepper on top.  Bake until charred.  Set to cool once cooked.  Once cooled, dice peppers

2. optional (this is what I do!): Add red onion, garlic and vinegar to a bowl to marinate for about 10 minutes before adding remaining ingredients. If you want to skip, add all ingredients from steps 2 & 3 at the same time.

3. Add chili pepper, basil, parsley, capers, cashews, paprika, salt, pepper, 0 calorie sweetener, olive oil and roasted peppers to the bowl.  Mix well and refrigerate for about 20 minutes to set, or eat it as is!