Recipe - Grilled Red Snapper With Roasted Eggplant And Peppers

12 Red peppers; roasted, peeled
2 tablespoon Extravirgin olive oil
2 tablespoon Balsamic vinegar
2 tablespoon Chopped flatleaf parsley
1 tablespoon Finelychopped garlic
Coarse salt
Freshlyground black pepper

Tear the prepared peppers into long strips and place in a bowl. Drizzle
with olive oil and vinegar. Stir in the parsley and garlic. Season with
salt and pepper. Serves 10.

Cuisine: "Mexican" Source: "Martha Stewart Living
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas
Lynn_Thomas@prodigy.net"

Per serving: 63 Calories (kcal); 3g Total Fat; (38% calories from fat); 1g
Protein; 9g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 One half Vegetable; 0 Fruit;
One half Fat; 0 Other Carbohydrates

Recipe by: Recipe from Sasa MahrBatuz

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