Roasted peppers are beautiful, delicious and truly easy to prepare. Use them to add color, flavor and interest to a variety of dishes, from a simple Swiss cheese and roast chicken sandwich, to a vegetarian hummus wrap, to a salad of mushroom, onion and kale. The possibilities are endless. This salt free recipe comes from Prevention’s Low-Fat, Low-Cost Freezer Cookbook.
SODIUM CONTENT: 2 mg per serving
4 sweet red or yellow peppers, seeded and halved
1 T. balsamic vinegar
1 t. olive oil
1/2 t. fresh lemon juice
1/4 t. freshly ground black pepper
Preheat oven to 450 degrees. Place the peppers, cut side down, on a non-stick or lightly oiled baking sheet.
In a cup, mix the vinegar and oil. Brush over the peppers. Place sheet on middle rack in oven and bake 20-30 minutes, until skin is blistered. Remove from oven and transfer peppers to a paper bag. Close the bag and let rest 10 minutes.
Remove peppers from bag. Rinse under cold water and gently rub to remove skin. Discard skin and place peppers in a medium bowl. Add the lemon juice and ground pepper and toss gently to coat. Serve immediately. Peppers also may be frozen for up to 3 months without losing their color, flavor or texture.