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Minted Chutney-Roasted Peppers

Photo: Tina Rupp

Prep time 20 mins
Cook time 11 mins
Yield

7 servings (serving size: 1/4 cup)

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.    

Ingredients

  • 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

Nutrition 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

How to Make It

  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.