Low Sodium Italian Roasted Peppers

Total time1 hr

Prep time10 min

Cook time30 min

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Ingredients

4 servings

4 large bell peppers (red, yellow, or orange, or a mix)
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3 tbsp extra-virgin olive oil, divided
2 cloves garlic, thinly sliced
1 tbsp red wine vinegar
¼ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ cup fresh basil leaves, torn
1 tbsp capers, drained (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil. Place the whole peppers on the prepared baking sheet and rub them all over with 1 tbsp of the olive oil.
2
Broil the peppers, turning with tongs every 5–6 minutes, until the skin is deeply charred and blistered on all sides and the peppers have collapsed slightly, 20–25 minutes total.

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