Roasted Peppers with Balsamic Vinaigrette

Oxmoor House
7 (1/2-cup) servings.


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4 poblano chiles
2 large sweet red peppers
4 large yellow squash
Vegetable cooking spray
1/4 cup balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper


Cut poblano chiles and red peppers in half lengthwise; remove and discard seeds and membranes. Place, skin side up, on a baking sheet; flatten with palm of hand. Cut squash in half lengthwise; coat squash with cooking spray. Place squash on baking sheet, cut side down. Broil peppers and squash 5 1/2 inches from heat (with electric door partially opened) 15 to 20 minutes or until peppers are charred. Place peppers in ice water until cool. Broil squash 5 to 10 additional minutes or until charred. Place squash in ice water until cool. Remove peppers and squash from water; peel and discard skins. Cut into 1/2-inch strips.

Combine vinegar and remaining ingredients in a small bowl; stir well. Combine pepper strips and squash in a bowl; add vinegar mixture, and toss gently. Cover and chill until ready to serve. Serve with a slotted spoon.

Created date

August 2009

Nutritional Information

Calories 64
Caloriesfromfat 25 %
Fat 1.8 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.6 g
Carbohydrate 11.8 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 91 mg
Calcium 0.0 mg