Roasted Mini Sweet Peppers
2 pounds mini sweet bell peppers
2 tablespoons top-quality
extra-virgin olive oil
4 cloves garlic, thinly sliced (lengthwise)
1. Preheat oven to 425 degrees and coat two baking sheet pans with cooking spray.
2. Cut peppers in half lengthwise and remove the pocket of seeds. (You may leave the stems on or off but they are not edible.) Place the peppers cut-sides down on the prepared pans; bake 10 minutes, then rotate top to bottom and front to back and cook 10 minutes longer, until some of the peppers are lightly browned.
3. Heat the olive oil and garlic together over medium and cook until the garlic is lightly browned around the edges; toss the oil and garlic with the peppers. Makes 8 servings.
Nutritional analysis for each serving: 56 calories, 1 g protein, 6 g carbohydrates, 2 g fiber, 4 g fat, 1 g saturated fat, 4 g sodium