The Good News The bell peppers in this cinnamon-infused peperonata salad are an excellent source of heart-healthy antioxidants like lutein and beta-carotene, while the sweet figs offer big doses of fiber and potassium.
Plus: More Vegetable Recipes and Tips
12 dried black Mission figs, halved lengthwise
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
4 assorted bell peppers, sliced 1/2 inch thick
1 red onion, sliced 1/4 inch thick
1 large garlic clove, smashed
1 cinnamon stick, broken in half
One 2-inch strip of lemon zest
1/4 cup dry white wine
1/4 cup water
1 thyme sprig
2 tablespoons chopped basil
1 teaspoon chopped marjoram
How to Make It
In a shallow bowl, toss the figs with 1 tablespoon of the balsamic vinegar.
In a large saucepan, heat 2 tablespoons of the olive oil. Add the bell peppers, onion, garlic, cinnamon and lemon zest, season with salt and cook over moderately high heat for 3 minutes. Add the wine and cook for 1 minute. Add the water and thyme, cover and cook until the peppers are tender, 10 minutes. Add the figs and cook for 2 minutes. Remove from the heat. Discard the garlic, cinnamon, lemon zest and thyme. Transfer to a bowl and let cool slightly, then stir in the basil, marjoram and the remaining 1 tablespoon of vinegar and 2 tablespoons of oil. Season with salt. Serve warm or at room temperature.
One Serving 329 cal, 15 gm total fat, 2.2 gm saturated fat, 49 gm carb, 10 gm fiber.
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