Source: dLife

Sweet roasted peppers with mango chutney.

Servings

3 large red bell peppers
2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 tbsp mango chutney
2 tbsp capers
0.5 oz fresh mint , chopped
5.25 oz Bread, focaccia

1 Preheat broiler.
2 Slice pepper in half lengthwise and remover seeds and membranes. Arrange pepper halves, cut side down on a foil-covered baking sheet; flatten. Broil 10 minutes or until skin is black.
3 Place peppers in a resealable plastic bag and seal. Let cool and remove from bag. Pell skin off of peppers and slice in strips.
4 Whisk together vinegar, oil, and chutney in a microwave safe bowl. Microwave on high 1 minute or until chutney dissolves. Mix in capers and mint. Spoon mixture over peppers and gently mix. Serve foccacia on the side.

This is also a great sauce for chicken or shrimp.