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Roasted Peppers with Basil


  • 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.

Nutrition 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.


Average Rating:
  • justmbeth
    Nov 19, 2012

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

  • twodogs16
    Oct 17, 2011

    It had a nutty, sweet teate

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