Per serving: 15 calories, 0.1g fat, 0g saturated fat, 0mg cholesterol, 0g protein, 4g carbohydrate, 1 g fiber, 38mg sodium.
6 peppers (red, green, yellow)
1 teaspoon fresh or dried oregano
3 garlic cloves, minced
3 tablespoon kosher salt
salt and pepper to taste
Prepare a grill on medium heat or outdoor grill.
Roast peppers, turning frequently, until skin blister and turn black.
Transfer peppers to a bowl, ad kosher salt on, cover with a towel and set aside for 30 minutes.
To peel peppers, place under cool running water and peel away blistered skins. Slice open and wash out seeds.
Slice peppers into strips. Toss with oregano, garlic, salt pepper.