Balsamic Roasted  Mini Peppers

Lightened up Healthy Green Bean Casserole made with fresh green beans, mushrooms, and a crispy parmesan topping! This crowd pleasing Thanksgiving classic is creamy and flavorful yet contains no canned soup.

What You Need

Preheat oven to 425 degrees F. Place bell peppers in a large 9×13 baking dish, drizzle with 2 tablespoon olive oil and toss with a spoon to coat evenly.

1.

Sprinkle with salt and pepper, toss again and flatten into a single layer as much as possible. Bake for 25-30 minutes or until peppers are soft when pierced with a knife and have some blistered spots.

2.

Remove from the oven, drizzle with 1 tablespoon of oil and 2 tablespoon balsamic vinegar, add garlic, and toss to coat.

3.

Transfer to a serving platter along with juices and sprinkle with fresh basil and more finishing salt, if you wish.

4.

Serve as a side dish, as an appetizer with bread and cheese or on top of crostini with whipped ricotta.

5.

Store

You can keep leftovers in an airtight container in the refrigerator for 4-5 days. Eat cold or you can reheat them in the microwave for a quick side.

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Full recipe at iFoodReal.com