Heart-Healthy Oven-Roasted Capsicum
Elevate your veggie game with this vibrant and *Heart-Healthy Oven-Roasted Capsicum* recipe! Featuring a colorful mix of red, yellow, and green capsicums, this dish is roasted to perfection, bringing out their natural sweetness with a touch of caramelized flavor. Tossed in a luscious blend of extra virgin olive oil, balsamic vinegar, and minced garlic, and finished with fresh basil, sea salt, and cracked pepper, this dish is as wholesome as it is delicious. Ready in just 40 minutes, it’s the perfect low-calorie, nutrient-packed side dish or topping for salads. Whether served warm or at room temperature, it’s a simple, flavorful way to fuel your heart-healthy lifestyle! Keywords: heart-healthy recipe, oven-roasted vegetables, roasted capsicum, healthy side dish, low-calorie recipe.
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Recipe Information
Ingredients
- 3 large red capsicums
- 2 large yellow capsicums
- 2 large green capsicums
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves minced garlic
- 10 leaves fresh basil leaves
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the red, yellow, and green capsicums.
Slice each capsicum in half lengthwise and remove the seeds and cores.
Cut each capsicum into strips about 1-inch wide.
Place the capsicum strips in a large mixing bowl.
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and minced garlic.
Pour the oil and vinegar mixture over the capsicum strips and toss until all are evenly coated.
Spread the coated capsicum strips in a single layer on a baking sheet lined with parchment paper.
Sprinkle the sea salt and freshly ground black pepper over the capsicums.
Roast in the preheated oven for 25-30 minutes, or until the capsicums are tender and slightly charred around the edges.
While the capsicums are roasting, stack the fresh basil leaves, roll them tightly, and slice them into thin strips (chiffonade).
Once the capsicums are done, remove them from the oven and let them cool for a few minutes.
Transfer the roasted capsicums to a serving platter and sprinkle the sliced basil leaves over the top.
Serve warm or at room temperature as a side dish or a salad topping suitable for a heart-healthy meal.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 50.9 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2695 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
