This healthier, grain-free application simplifies a whole new level of elegance. The recipe comes from Body + Soul, November 2008. The total time is 30 minutes, preparation time is 15 minutes, and it makes 24 servings. The ingredients include 5 red peppers, 2 tablespoons of olive oil, salt and pepper, 2 ounces of thinly sliced prosciutto, 1/2 cup of chopped fresh parsley, 1/4 cup of chopped pitted Kalamata olives, 1/2 teaspoon of grated lemon zest, 1 tablespoon of juice, and 1/4 teaspoon of red pepper flakes. The cooking instructions involve preheating the oven to 400 degrees, cutting the peppers into triangles, tossing them in oil and seasoning, roasting them for 15-20 minutes, and topping them with a mixture of prosciutto, parsley, olives, lemon zest, juice, and red pepper flakes. The cooks note advises taking the peppers out of the oven before they become too soft and storing them in the fridge for up to a day.
27.04.2023 @ 16:38
This healthier, grain-free application simplifies a whole new level of elegance. The recipe comes from Body + Soul, November 2008. The total time is 30 minutes, preparation time is 15 minutes, and it makes 24 servings. The ingredients include 5 red peppers, 2 tablespoons of olive oil, salt and pepper, 2 ounces of thinly sliced prosciutto, 1/2 cup of chopped fresh parsley, 1/4 cup of chopped pitted Kalamata olives, 1/2 teaspoon of grated lemon zest, 1 tablespoon of juice, and 1/4 teaspoon of red pepper flakes. The cooking instructions involve preheating the oven to 400 degrees, cutting the peppers into triangles, tossing them in oil and seasoning, roasting them for 15-20 minutes, and topping them with a mixture of prosciutto, parsley, olives, lemon zest, juice, and red pepper flakes. The cooks note advises taking the peppers out of the oven before they become too soft and storing them in the fridge for up to a day.