Minted Chutnry Roasted Peppers

Minted Chutnry Roasted Peppers


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


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. 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

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