Minted Chutney-Roasted Peppers

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.

 

This recipe goes with Tapas Platter

Yield: 7 servings (serving size: 1/4 cup)
Recipe from Health

Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 59
  • Fat: 2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 21g
  • Carbohydrate: 10g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 100mg
  • Calcium: 9mg

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. 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. 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.
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