Roasted Peppers with Basil Recipe

5 2 2
Roasted Peppers with Basil Recipe
Roasted Peppers with Basil Recipe photo by Taste of Home
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Roasted Peppers with Basil Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 40 min. + standing
MAKES:
2 servings
TOTAL TIME:
Prep: 40 min. + standing

Ingredients

  • 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

Directions

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.
Originally published as Roasted Peppers with Basil in Cooking for 2 Summer 2007, p62

Nutritional Facts

2/3 cup: 53 calories, 0 fat (0 saturated fat), 0 cholesterol, 152mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

  • 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
  1. 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.
  2. 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.
Originally published as Roasted Peppers with Basil in Cooking for 2 Summer 2007, p62

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justmbeth User ID: 1196484 61355
Reviewed Nov. 19, 2012

"Yummy side dish. Was great with my bumper crop of peppers."

MY REVIEW
twodogs16 User ID: 6280406 90720
Reviewed Oct. 17, 2011

"It had a nutty, sweet teate"

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