Minted Chutney-Roasted Peppers

Name: Minted Chutney-Roasted Peppers
Prep time: 31 min
Cook time: 31 min
Total time: 31 min
Yield: 7
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 2 Tbsps capers; 1 Tbsp chopped fresh mint; 1 Tbsp mango chutney (such as Major Greys); 1 Tbsp extra-virgin olive oil; 680 grams red bell peppers (about; 149 grams package foccacia or other flatbread

You can never have too many side dish recipes, so give Minted Chutney-Roasted Peppers a try. One portion of this dish contains approximately 1g of protein, 2g of fat, and a total of 61 calories. This gluten free and vegan recipe serves 7. Head to the store and pick up balsamic vinegar, bell peppers, foccacia, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 31 minutes.

Instructions

Cut pepper in half lengthwise; discard seeds and membranes.

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Pepper

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened.

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Pepper

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Baking Sheet

Aluminum Foil

Place pepper halves in a zip-top plastic bag, and seal.

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Pepper

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Ziploc Bags

Let cool. Peel pepper, and cut into strips.

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Pepper

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.

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Chutney