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Roasted Peppers with Balsamic Vinaigrette Recipe

Roasted Peppers with Balsamic Vinaigrette Recipe

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Roasted Peppers with Balsamic Vinaigrette

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Ingredients:

Serving

Directions:

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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	34.11 Kcal (143 kJ)
Calories from fat	11.59 Kcal
		% Daily Value*
Total Fat	1.29g	2%
Sodium	87.04mg	4%
Potassium	110.18mg	2%
Total Carbs	4.41g	1%
Sugars	3.24g	13%
Dietary Fiber	0.96g	4%
Protein	0.48g	1%
Vitamin C	60mg	100%
Iron	0.1mg	1%
Calcium	6.2mg	1%

Amount Per 100 g
Calories	59.28 Kcal (248 kJ)
Calories from fat	20.15 Kcal
		% Daily Value*
Total Fat	2.24g	2%
Sodium	151.25mg	4%
Potassium	191.46mg	2%
Total Carbs	7.67g	1%
Sugars	5.63g	13%
Dietary Fiber	1.66g	4%
Protein	0.83g	1%
Vitamin C	104.2mg	100%
Iron	0.2mg	1%
Calcium	10.7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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