Minted Chutney-Roasted Peppers

 Recipe
Prep: 20 minutes Cook: 11 minutes

Yield:

7 servings (serving size: 1/4 cup)

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

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

Preparation

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.

Note: Nutritional analysis includes Sugars 7g.

January 2005
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