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Roasted Peppers with Balsamic Vinaigrette

Yield 7 (1/2-cup) servings.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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