Description
Roasted Mini Peppers are a vibrant, flavorful addition to any meal, perfect as a side dish or appetizer. This easy-to-make recipe requires minimal preparation—no cutting or seeding needed! Just toss these colorful mini bell peppers in olive oil, season with balsamic vinegar and garlic, and roast them until they’re soft and slightly blistered. Their sweet flavor pairs wonderfully with various dishes, making them a versatile option for busy weeknights or festive gatherings. Serve them warm, on crostini, or alongside your favorite proteins for a delightful culinary experience. Enjoy the burst of color and taste they bring to your table!
Ingredients
Scale
- 1.5–2 lbs mini bell peppers
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 2 garlic cloves (minced)
- Fresh basil (for garnish, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Place mini bell peppers in a large baking dish and drizzle with 2 tablespoons of olive oil. Toss to coat evenly.
- Season with salt and black pepper, then arrange in a single layer.
- Roast for 25-30 minutes until soft and blistered.
- Remove from the oven; drizzle with remaining olive oil and balsamic vinegar, and add minced garlic. Toss to coat well.
- Serve warm on a platter, garnished with fresh basil if desired.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 150g
- Calories: 97
- Sugar: 6g
- Sodium: 186mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg