Minted Chutney-Roasted Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Prep: 20 minutes Cook: 11 minutes 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 |
Directions:
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.
3. Note: Nutritional analysis includes Sugars 7g.
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