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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Minted Chutney Roasted Vegetables

Source: dLife

Sweet roasted peppers with mango chutney.

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 2.8 Fat, 0.9 Vegetables, 0.7 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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Servings

Ingredients

3.0
3 each large red bell peppers 2.0
2 tbsp balsamic vinegar 1.0
1 tbsp extra virgin olive oil 1.0
1 tbsp mango chutney 2.0
2 tbsp capers 0.5
0 1/2 oz fresh mint 5.25
5 1/4 oz Bread, focaccia

Directions

Preheat broiler.
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.
Place peppers in a resealable plastic bag and seal. Let cool and remove from bag. Pell skin off of peppers and slice in strips.
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.