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 the mini bell peppers in a large baking dish and drizzle with 2 tablespoons of olive oil. Toss until evenly coated.
- Season with salt and black pepper, then flatten into a single layer.
- Roast in the preheated oven for 25-30 minutes until soft and blistered.
- Remove from the oven, drizzle with remaining olive oil and balsamic vinegar, add minced garlic, and toss to combine.
- Serve on a platter garnished with fresh basil if desired.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 5 mini bell peppers (120g)
- Calories: 100
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg