Heart-Healthy Oven-Roasted Capsicum

Delight your taste buds while nourishing your heart with this vibrant and flavorful recipe for Heart-Healthy Oven-Roasted Capsicum! Featuring a colorful medley of roasted red, yellow, and green capsicums, this dish is elevated with a drizzle of extra virgin olive oil, a splash of tangy balsamic vinegar, and a hint of garlic. Roasted to perfection, the capsicums develop a tender texture and lightly caramelized edges that pair beautifully with fresh basil chiffonade. Low in calories and rich in antioxidants, this nutrient-packed side dish is ideal for healthy eating, whether served warm alongside your favorite protein or as a bold, vegetable-forward salad topping. Perfect for weeknight meals or as a show-stopping addition to your dinner party spread, this quick recipe—ready in just 40 minutes—is a must-try for anyone seeking heart-smart, wholesome flavor.

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and dry the red, yellow, and green capsicums.

Step 3

Slice each capsicum in half lengthwise and remove the seeds and cores.

Step 4

Cut each capsicum into strips about 1-inch wide.

Step 5

Place the capsicum strips in a large mixing bowl.

Step 6

In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and minced garlic.

Step 7

Pour the oil and vinegar mixture over the capsicum strips and toss until all are evenly coated.

Step 8

Spread the coated capsicum strips in a single layer on a baking sheet lined with parchment paper.

Step 9

Sprinkle the sea salt and freshly ground black pepper over the capsicums.

Step 10

Roast in the preheated oven for 25-30 minutes, or until the capsicums are tender and slightly charred around the edges.

Step 11

While the capsicums are roasting, stack the fresh basil leaves, roll them tightly, and slice them into thin strips (chiffonade).

Step 12

Once the capsicums are done, remove them from the oven and let them cool for a few minutes.

Step 13

Transfer the roasted capsicums to a serving platter and sprinkle the sliced basil leaves over the top.

Step 14

Serve warm or at room temperature as a side dish or a salad topping suitable for a heart-healthy meal.

Nutrition Facts

Serving size	(1352.1g)

Amount per serving	% Daily Value*
Calories	617.6

Total Fat 31.2g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1327.5mg	0%
Total Carbohydrate 78.0g	0%
Dietary Fiber 21.8g	0%
Total Sugars 50.9g
Protein 13.0g	0%

Vitamin D 0IU	0%
Calcium 132.8mg	0%
Iron 5.8mg	0%
Potassium 2694.7mg	0%

*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.

Source of Calories

Fat: 43.5%

Protein: 8.1%

Carbs: 48.4%