Ingredients
- 1.5–2 lbs mini bell peppers
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp balsamic vinegar
- 2 garlic cloves (minced)
- Fresh basil (for garnish, optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Place the mini bell peppers in a baking dish and drizzle with 2 tablespoons of olive oil, tossing to coat.
- Season with salt and black pepper; flatten into a single layer.
- Bake for 25-30 minutes until soft and blistered.
- Remove from oven, drizzle with remaining olive oil and balsamic vinegar, add minced garlic, and toss well.
- Serve warm on a platter garnished with fresh basil if desired.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup (about 75g)
- Calories: 70
- Sugar: 5g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Choose firm mini bell peppers for the best texture. Feel free to experiment with additional herbs or spices like thyme or oregano for added flavor. Consider serving the roasted peppers with cheese or as part of a salad for an elegant touch.
