Pepper and Basil Pots

Pepper and Basil Pots
Contributor

These flavorful Pepper and Basil Pots are easy to make and nutritious. Enjoy them after leaving them in the fridge for a good amount of time.

2
Servings
26
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Teaspoon olive oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 2 red bell peppers, peeled, seeded, and sliced into strips
  • 1 orange bell pepper, peeled, seeded, and sliced into strips
  • 4 tomatoes, thinly sliced
  • 2 Tablespoons shredded fresh basil
  • Pepper, to taste
  • Salad greens, to serve

Directions

Lightly brush 4 ramekin dishes with the oil. Mix the shallots and garlic together in a bowl and season with pepper to taste.

Layer the red and orange bell peppers with the tomatoes in the prepared ramekin dishes, sprinkling each layer with the shallot mixture and shredded basil. When all the ingredients have been added, cover lightly with plastic wrap or parchment paper. Weigh down using small weights and leave in the refrigerator for at least six hours, or preferably overnight.

When ready to serve, remove the weights and carefully run a knife around the edges. Invert onto serving plates and serve with salad greens.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
2g
8%
Vitamin A, RAE
40µg
6%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
62µg
69%
Calcium, Ca
27mg
3%
Choline, total
2mg
0%
Folate, total
10µg
3%
Magnesium, Mg
10mg
3%
Phosphorus, P
8mg
1%
Sodium, Na
1mg
0%
Water
14g
1%

Basil Shopping Tip

Look for bright green leaves free of dark spots. The leaves should be dry and are best kept wrapped in a paper towel in a bag when storing in the refrigerator.

Basil Cooking Tip

When using basil in a hot recipe, add it only at the last minute. Otherwise you will lose the flavor and fragrance of the herb.