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.
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
How to Make It
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.
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.