Food & Drink

Rainbow of colors packs nutrition

Tri-Color Roasted Peppers With Basil

Serves: 8


1 red bell pepper, seeded and cut in half lengthwise

1 orange bell pepper, seeded and cut in half lengthwise

1 yellow bell pepper, seeded and cut in half lengthwise

Scant amount of olive oil for brushing

Salt and pepper to taste

1 clove garlic

1 cup fresh basil leaves

3 tablespoons extra-virgin olive oil

2 tablespoons goat cheese, optional


Preheat oven to 500 degrees. Brush outside of peppers with olive oil and place cut side up on baking sheet. Salt and pepper to taste. Roast for 20 minutes. Immediately place peppers in a bowl and cover with plastic wrap. Set aside and allow to stand 30 minutes.

Meanwhile, place garlic in work bowl of food processor; process to chop. Add basil leaves and pulse until basil is finely chopped. Add extra-virgin olive oil and process to blend. Peel and slice peppers and arrange on platter. Using 1 tablespoon of the basil mixture, place small droplets evenly over peppers.

Per serving: 58 calories; trace protein; 3 grams carbohydrates; 5 grams fat (1 saturated); 0 cholesterol; 1 milligram sodium; 1 gram fiber; 77 percent calories from fat.