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Roasted Peppers with Basil

 Roasted Peppers with Basil
Roasting peppers yields a sweet, smoky flavor, and a silky texture. Mix in some fresh basil, and you have a titillating treat! It's absolutely delicious, plus it contains less than one gram of fat and zero cholesterol. —Tammy Landry, Saucier, Mississippi
2 ServingsPrep: 40 min. + standing


  • 1 each medium green, sweet red and yellow pepper
  • 9 fresh basil leaves, thinly sliced
  • 1 garlic clove, minced
  • 1-1/2 teaspoons balsamic vinegar
  • 1/8 teaspoon salt


  • Broil peppers 4 in. from the heat until skins blister, about 6-8
  • minutes. With tongs, rotate a quarter turn. Broil and rotate until
  • all sides are blistered and blackened. Immediately place peppers in
  • a bowl; cover and let stand for 15-20 minutes.
  • Peel off and discard charred pepper skin. Remove stems and seeds. Cut
  • peppers into 1/4-in. strips; place in a bowl. Add basil and garlic;
  • toss to coat. Drizzle with vinegar and sprinkle with salt; toss to
  • coat. Cover and let stand for 30 minutes before serving. Yield: 2
  • servings.
Nutritional Facts: 2/3 cup equals 53 calories, trace fat (trace saturated fat), 0 cholesterol, 152 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchange: 2 vegetable.