Roasted Bell Peppers and Basil

Serves: 8

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
32 2 0 1 1 1 4 1

recipe ingredients
4 large bell peppers.. red, yellow, and/or orange
1 clove garlic, minced
1/4 cup fresh basil leaves, snipped
2 tsp. balsamic vinegar
1 Tbsp. olive oil
salt and pepper to taste (optional)

recipe directions
Cut peppers in half and scoop out seed sections. Place on a baking sheet and broil 15 minutes, turning frequently, until all sides are blackened. Remove from oven and place peppers in a heavy paper bag. Seal bag and set aside until peppers are cool. Peel off skins, then cut into 1/2 inch strips. Combine remaining ingredients in a bowl; stir in peppers. Chill at least one hour.

Delicious served on a sandwich, salad, or your favorite pasta dish.


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Posts By 3FC
  • Cass

    I was not impressed. After leaving them in the fridge for an hour they were sort of mushy. The skin was a nightmare to remove and the flavor didn’t seem to go with peppers. We will never make this one again.