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Minted Chutney Roasted Vegetables
Source: dLife

Sweet roasted peppers with mango chutney.

Prep Time: 20 minutes
Cook Time: 11 minutes
Difficulty: Easy

Nutrition Facts

Makes 7 servings
Amount Per Serving
Calories 104.4
Total Carbs 17.6 g
Dietary Fiber 1.8 g
Sugars 5.1 g
Total Fat 2.8 g
Saturated Fat 0.3 g
Unsaturated Fat 0.2 g
Potassium 153.4 mg
Protein 2.4 g
Sodium 219.1 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  large red bell peppers
2 tbsp  balsamic vinegar
1 tbsp  extra virgin olive oil
1 tbsp  mango chutney
2 tbsp  capers
0 1/2 oz  fresh mint
5 1/4 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.

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