Roasted Bell Peppers with Simple Vinaigrette

As the name implies, roasted bell peppers married to a simple red wine and garlic vinaigrette. Lovely on sandwiches, tossed into a salad, etc.

Step: 1

Preheat an oven to 500 degrees F (260 degrees C).

Step: 2

Place the bell peppers onto a baking sheet. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes. Turn the peppers once halfway through to ensure even cooking. Once blackened, place the peppers into a bowl, cover with foil, and allow to steam 20 to 30 minutes.

Step: 3

Meanwhile, whisk together the olive oil, vinegar, salt, pepper, garlic, and capers in a bowl; set aside.

Step: 4

Once the peppers have finished steaming, remove and discard the stems, skins, and seeds. Cut the peppers into quarters and stir into the vinaigrette. Cover with plastic wrap and refrigerate at least 30 minutes before serving.

Per Serving: 50 calories; protein 0.7g; carbohydrates 4.1g; fat 3.6g; sodium 44.3mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .