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    You are in: Home / Italian / Caponata With Poblanos and Roasted Garlic Recipe
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    Caponata With Poblanos and Roasted Garlic

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    • on May 10, 2010

      Hubby absolutely loved this! I would probably give it a 3-4, but that's because I think it's just not something I care for and is no fault of the recipe. (This was my first time trying caponata, and I've discovered I prefer my veggies warm unless it's a green salad), so I'll base my review on what he said. This was a wonderful complex blending of flavors! I loved the number of different types of veggies and spices involved, it allowed for a really complex flavor and a created a gorgeous multicolor salad! One other note: the total time involved to make this was much longer for me. With the roasting and all of the chopping, it was at least 2 hours, maybe closer to 2.5, so be sure you have enough time set aside to make this. Thanks Rita for posting this unique veggie recipe! I'm glad I tried it, and will keep it in mind as a canning gift for people I know like relishes. Made for Newest Zaar tag.

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    Nutritional Facts for Caponata With Poblanos and Roasted Garlic

    Serving Size: 1 (77 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 70.5
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 160.0 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 1.5 g
    Sugars 3.7 g
    Protein 1.2 g


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