Sweet Pepper Balsamic Confit - 2.5g carbohydrate; 2g sugar; 0.5g fiber

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Sweet Pepper Balsamic Confit - 2.5g carbohydrate; 2g sugar; 0.5g fiber

 

5 red bell peppers, cored, seeded and cut into 1/2-inch squares

1/2 cup balsamic vinegar

1/2 teaspoon salt

2 tablespoons extra-virgin

olive oil

Freshly ground black pepper

 

 

 

 

 

In a medium, heavy nonreactive saucepan, combine peppers, vinegar and salt.

Bring to a simmer, cover and cook, stirring occasionally, until vinegar has

formed a thick glaze and peppers are tender, about 25 minutes. (If vinegar is

evaporating too quickly, stir in a few tablespoons of water and continue to

cook.) Transfer to a bowl; let cool. Stir in olive oil and pepper to taste.

 

Covered and refrigerated, peppers will keep about two weeks.

 

Yield: About 4 cups

 

Source: St. Louis Post Dispatch

Formatted by Chupa Babi: 06.06.08

 

Per 1/4-cup serving: 28 calories; 2g fat (64 percent calories from fat); no

saturated fat; no cholesterol; no protein; 2.5g carbohydrate; 2g sugar; 0.5g

fiber; 77mg sodium; 4mg calcium; 58mg potassium.

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