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Grilled Peppers & Asparagus with Orange-Garlic Dressing & Toasted Almonds
If you know how good garlic is for you, but can't tolerate its pungency, you'll be glad to discover roasted garlic. Wrapped in foil and oven-roasted until softened, garlic turns sweet and mild. Here, the garlic goes into a vinaigrette that's tossed with roasted asparagus and red bell peppers.


  • 1 small head garlic (about 1-1/2 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 1 pound asparagus, tough ends trimmed
  • 3/4 teaspoon salt
  • 4 large red bell peppers, cut lengthwise into flat panels
  • 1 cup freshly squeezed orange juice (about 3 juice oranges)
  • 2 tablespoons white wine vinegar
  • 2 teaspoons tomato paste
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped toasted almonds

1. Preheat oven to 400°F. Wrap garlic head in aluminum foil. Place in oven and roast 25 minutes or until a knife can easily pierce head of garlic. When cool enough to handle, unwrap garlic.

2. Place 1 tablespoon of oil in a roasting pan alongside the garlic and heat in oven for three minutes. Add asparagus, sprinkle with 1/2 teaspoon salt; shake pan so asparagus is lightly coated with oil. Roast until asparagus is lightly browned, about 10 minutes. When cool enough to handle, cut in half crosswise.

3. Preheat broiler. Place bell peppers skin-side up on a broiler pan and broil about 4 inches from the heat until skin is charred and blackened, about 10 minutes. When cool enough to handle, remove and discard blackened skin and cut peppers into bite-size pieces.

4. Meanwhile, in a small saucepan, bring orange juice to a boil over high heat. Boil 10 minutes or until reduced to 1/3 cup.

5. Squeeze garlic out of its skin into a large bowl. Mash with back of a fork to make about 2 tablespoons (if there is significantly more than 2 tablespoons, remove and reserve for another use or dressing will be too garlicky).

6. Stir in reduced orange juice, white wine vinegar, remaining 2 tablespoons oil, tomato paste, salt, and black pepper. Add asparagus and roasted peppers to dressing and toss to combine. Transfer to a small platter and sprinkle with toasted almonds.


Nutritional Information
Per serving: 235 calories, 13g total fat, 1.8g saturated fat, 9.5g monounsaturated fat, 1.7g polyunsaturated fat, 6.5g dietary fiber, 6g protein, 27g carbohydrate, 0mg cholesterol, 467mg sodium.
Good source of: beta-carotene, fiber, folate, potassium, vitamin B6, vitamin C, vitamin E.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
45