Roasted Mini Peppers
Balsamic Roasted Mini Sweet Peppers require no cutting, stemming or seeding! 30 minute easy side dish or party appetizer!
Servings: 6 servings
Calories: 98kcal
Ingredients
- 1.5-2 lbs mini bell peppers washed and dry
- 3 tablespoon extra virgin olive oil divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoon balsamic vinegar
- 2 garlic cloves minced
- 1 tablespoon fresh basil for garnish, optional
Instructions
- Preheat oven to 425 degrees F. Place bell peppers in a large 9x13 baking dish, drizzle with 2 tablespoon olive oil and toss with a spoon to coat evenly.
- Then 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. They will collapse after.
- Remove from the oven, drizzle with 1 tablespoon of oil and 2 tablespoon balsamic vinegar, add garlic, and toss to coat.
- Transfer to a serving platter along with juices and sprinkle with fresh basil and more finishing salt, if you wish.
- Serve as a side dish, as an appetizer with bread and cheese or on top of crostini with whipped ricotta.
Notes
- To store leftovers: 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.
- Can I freeze mini bell peppers? I would not recommend to do so because their texture will change significantly.
Nutrition
Serving: 2mini peppers | Calories: 98kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 394mg | Fiber: 2g | Sugar: 6g