Recipe

Minted Chutney-roasted Peppers Recipe


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Ingredients
  • 1 tbsp sliced fresh mint
  • 2 tbsps capers
  • 1 tbsp extra-virgin olive oil
  • 2 tbsps balsamic vinegar
  • 3 red bell peppers (about 1 1/2 lbs)
  • 1 tbsp mango chutney (such as Major Grey's)
  • 1 (5.25-oz) package foccacia or other flatbread

Directions
  • Step #1 Cut pepper in half lengthwise; discard seeds & membranes.
  • Step #2 Place pepper halves, skin sides up, on a foil wrap-lined baking sheet, & flatten with hand.
  • Step #3 Broil 10 mins or until blackened.
  • Step #4 Place pepper halves in a zip-top plastic bag, & seal.
  • Step #5 Let cool.
  • Step #6 Peel pepper, & cut into strips.
  • Step #7 Combine vinegar, oil, & chutney in a microwave-safe bowl.
  • Step #8 Microwave on HIGH 1 min or until chutney dissolves.
  • Step #9 Stir in caper & mint, & toss with pepper strips.
  • Step #10 Serve chutney alongside foccacia or other flatbread.
  • Step #11 Note: Nutritional analysis includes Sugars 7g.
  • Enjoy the Minted Chutney-Roasted Peppers recipe

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