Minted Chutney-Roasted Peppers

Minted Chutney-Roasted PeppersRecipe

Photo: Tina Rupp

Minted chutney roasted peppers are easy to make and are good for you! They would be great served alongside foccacia or another flatbread on a tapas platter.



7 servings (serving size: 1/4 cup)


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3 red bell peppers (about 1 1/2 pounds)
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon mango chutney (such as Major Grey's)
2 tablespoons capers
1 tablespoon chopped fresh mint
1 (5.25-ounce) package foccacia or other flatbread


Prep: 20 Minutes
Cook: 11 Minutes

1. Cut pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place pepper halves in a zip-top plastic bag, and seal. Let cool. Peel pepper, and cut into strips.

2. Combine vinegar, oil, and chutney in a microwave-safe bowl. Microwave on HIGH 1 minute or until chutney dissolves. Stir in caper and mint, and toss with pepper strips. Serve chutney alongside foccacia or other flatbread.


Created date

May 2005

Nutritional Information

Calories 59
Fat 2 g
Satfat 0.0 g
Monofat 2 g
Polyfat 0.0 g
Protein 21 g
Carbohydrate 10 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 100 mg
Calcium 9 mg