Ingredients:
- 1 red bell pepper , cut into 1-inch pieces
- 1 yellow bell pepper , cut into 1-inch pieces
Directions:
- Cover baking sheet with heavy-duty aluminum foil; coat with cooking spray. Arrange bell peppers, onion, zucchini, and tomato on baking sheet; coat vegetables with cooking spray. Broil 3 inches from heat 16 minutes, stirring once. Remove vegetables from baking sheet, and transfer to a large serving bowl.
- Combine chipotle pepper and remaining 3 ingredients in a small bowl; stir with a whisk until blended. Pour over warm vegetables; toss gently to coat. Serve warm or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.58 Kcal (229 kJ) | ||
| Calories from fat | 33.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 6% | |
|---|---|---|---|
| Sodium | 101.95mg | 4% | |
| Potassium | 165.83mg | 4% | |
| Total Carbs | 4.66g | 2% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 0.59g | 1% | |
| Vitamin C | 46.1mg | 77% | |
| Vitamin A | 1mg | 33% | |
| Iron | 16.8mg | 93% | |
| Calcium | 9.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 51.18 Kcal (214 kJ) | ||
| Calories from fat | 31.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 6% | |
|---|---|---|---|
| Sodium | 95.6mg | 4% | |
| Potassium | 155.5mg | 4% | |
| Total Carbs | 4.37g | 2% | |
| Sugars | 2.54g | 11% | |
| Dietary Fiber | 1.11g | 5% | |
| Protein | 0.55g | 1% | |
| Vitamin C | 43.2mg | 77% | |
| Vitamin A | 0.9mg | 33% | |
| Iron | 15.8mg | 93% | |
| Calcium | 8.7mg | 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.
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