Minted Chutney-Roasted Peppers

• 3 red bell peppers (about 1 1/2 pounds)
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon mango chutney (such as Major Grey's)
• 2 tablespoons capers
• 1 tablespoon chopped fresh mint
• 1 (5.25-ounce) package foccacia or other flatbread

1. Cut pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place pepper halves in a zip-top plastic bag, and seal. Let cool. Peel pepper, and cut into strips.
2. Combine vinegar, oil, and chutney in a microwave-safe bowl. Microwave on HIGH 1 minute or until chutney dissolves. Stir in caper and mint, and toss with pepper strips. Serve chutney alongside foccacia or other flatbread.

red bell peppers, balsamic vinegar, extravirgin olive oil, mango, capers, fresh mint, flatbread

Taken from www.myrecipes.com/recipe/minted-chutney-roasted-peppers (may not work)