A delicious dinner with a tropical flavor.
1 C. red wine vinegar
1 T. tomato paste
3 T. olive oil
1 red bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 yellow onion, julienned
3 cloves garlic, minced
4 ripe (yellow) plantains*
Salt and pepper to taste
- Preheat oven to 350 degrees F. Mix vinegar and tomato paste, add julienned peppers, onion and garlic, season with salt and pepper and reserve.
- Peel plantains* and generously season with salt and pepper. In large skillet, heat olive oil. Place one plantain at a time in pan, browning on all sides; then place skillet in oven and bake for about 15 minutes. Remove from oven and pour reserved pepper mixture over plantains; cook mixture over low heat on stove until peppers are wilted.
YIELD: 8 servings (when eaten over black beans and rice)
NUTRITION ANALYSIS PER SERVING: Calories, 204; Fiber, 4 grams; Fat, 5 grams; Cholesterol, 0 milligrams; Sodium, 24 milligrams
*The plantain, a member of the banana family that is extremely popular in Latin American countries, is always used when cooked. Plantains have a mild, squash-like flavor. They are inexpensive and are increasingly available in grocery stores. To easily peel a plantain, cut off each end and soak it in warm water for about 10 minutes.