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- 6 red bell peppers, halved and seeded, stems left intact
- 6 plum tomatoes, peeled and quartered
- 12 anchovy fillets, rinsed and roughly chopped
- 4 cloves garlic, thinly sliced
- ½ cup (125 mL) extra virgin olive oil
- Salt and freshly ground black pepper
- 12 whole leaves flat-leaf parsley
- 13- by 9-inch (3 L) baking dish, oiled
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 227kcal (11%)|
|Total Fat 19g (30%)|
|Saturated Fat 3g (14%)|
|Cholesterol 7mg (2%)|
|Total Carbohydrate 10g|
|Dietary Fiber 3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|