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Roasted Mini Bell Peppers with Balsamic and Garlic Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 29 reviews
  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 30-35 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

Delicious and colorful roasted mini bell peppers, perfectly tender with a slight char, enhanced by a tangy balsamic garlic dressing and fresh basil garnish. This easy oven-roasted side dish brings out the natural sweetness of the peppers and pairs beautifully with bread, cheese, or served as a vibrant appetizer.

Ingredients

Peppers

  • 1.5-2 lbs mini bell peppers (washed and dry)

Seasoning & Dressing

  • 3 tablespoons extra virgin olive oil (divided)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves (minced)

Garnish

  • 1 tablespoon fresh basil (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure a hot environment for roasting the peppers evenly.
  2. Prepare Peppers: Place the washed and dried mini bell peppers in a large 9×13 baking dish. Drizzle with 2 tablespoons of extra virgin olive oil and toss them with a spoon to coat all peppers evenly with the oil.
  3. Season and Arrange: Sprinkle the coated peppers with 1 teaspoon salt and 1/2 teaspoon ground black pepper. Toss again to distribute the seasoning evenly. Flatten the peppers into a single layer as much as possible to promote even roasting.
  4. Roast Peppers: Bake in the preheated oven for 25-30 minutes, or until the peppers are soft when pierced with a knife and have blistered spots on their skins. The peppers will also collapse slightly when roasted.
  5. Add Dressing and Garlic: Remove the peppers from the oven, drizzle with the remaining 1 tablespoon of olive oil and 2 tablespoons of balsamic vinegar. Add the minced garlic and toss everything together to coat the peppers thoroughly with the dressing and flavors.
  6. Garnish and Serve: Transfer the roasted peppers along with all juices to a serving platter. Sprinkle with fresh basil leaves and additional salt if desired. Serve warm as a side dish, appetizer with bread and cheese, or atop crostini with whipped ricotta.

Notes

  • Use mini bell peppers of various colors for a vibrant presentation.
  • The peppers can be roasted a few hours ahead and served at room temperature.
  • Adjust salt and vinegar to taste for a tangier or more savory flavor.
  • Fresh basil is optional but adds a fragrant, fresh note.
  • Serve with crusty bread or soft cheeses like ricotta or goat cheese for a delightful appetizer experience.

Find it online: https://dishmelt.com/roasted-mini-bell-peppers-with-balsamic-and-garlic-recipe/