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6 servings
suggest servings
| 6 | each | sweet bell peppers | of different colours |
| 2 | teaspoons | garlic | minced |
| 1 | tablespoon | shallots | finely minced |
| 1 | pinch | thyme | |
| 1 | tablespoon | dijon mustard | |
| 2 | teaspoons | anchovy paste | |
| 3 | tablespoons | balsamic vinegar | |
| 1/3 | cup | olive oil | fruity |
| 1 | pinch | black pepper |
Cut the peppers into strips 1/3-in wide, and drain in a colander.
Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in a mixing bowl and stir well to blend.
Slowly whisk in the olive oil in a slow stream, beating until emulsified.
Stir in the peppers, and refrigerate for at least 2 hours.
Remove from the refrigerator 1 hour before serving.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 64mg | 3% |
| Total Carbohydrate 14.0g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 8% | Vitamin C | 570% | |
| Calcium | 7% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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