Nutrition per serving may change if servings are adjusted.
1 large red bell pepper
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh parsley
⅛ teaspoon salt
Preheat grill to high.
Grill pepper, turning occasionally, until blistered all over and slightly charred in spots, 10 to 15 minutes. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.
Peel the pepper with your fingers. (It's OK if a little skin is left behind. For the best flavor, don't rinse the peppers.) Cut open lengthwise, remove the seeds, stem and white membrane, then slice.
Combine the pepper with vinegar, oil, parsley and salt in a small bowl.
30 calories;2 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 0 g protein; 14 mcg folate; 0 cholesterol; 1 g sugars; 0 g added sugars; 908 IU vitamin A; 36 mg vitamin C; 3 mg calcium; 0 mg iron; 0 sodium; 61 mg potassium