Roasted Mini Bell Peppers with Balsamic and Garlic Recipe
Roasted Mini Peppers are a simple, flavorful side dish or appetizer featuring tender, blistered mini bell peppers coated in olive oil, garlic, and a touch of balsamic vinegar. Perfect for serving alongside bread, cheese, or as a colorful addition on crostini, this recipe enhances the natural sweetness of the peppers with a savory roast and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4-6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Peppers and Seasoning
- 1.5-2 lbs mini bell peppers, washed and dry
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
For Roasting and Dressing
- 3 tablespoon extra virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
Garnish (optional)
- 1 tablespoon fresh basil, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit to prepare the baking environment for roasting the peppers evenly and developing a nice blistered texture.
- Prepare the Peppers: Place the washed and dried mini bell peppers in a large 9×13 inch baking dish. Drizzle with 2 tablespoons of the olive oil and toss them with a spoon to coat all peppers evenly.
- Season and Arrange: Sprinkle the peppers with salt and ground black pepper, toss again to distribute seasoning, then spread the peppers into a single layer as much as possible to ensure even roasting.
- Roast the Peppers: Bake the peppers in the preheated oven for 25-30 minutes or until they are soft when poked with a knife and have developed blistered spots. The peppers will collapse slightly after roasting.
- Dress the Roasted Peppers: Remove the baking dish from the oven. Drizzle the peppers with the remaining 1 tablespoon of olive oil and 2 tablespoons of balsamic vinegar. Add the minced garlic and toss everything to coat the peppers evenly in the flavorful dressing.
- Garnish and Serve: Transfer the peppers along with their juices to a serving platter. Sprinkle fresh basil over the top and add additional finishing salt if desired. Serve warm or at room temperature as a side dish, appetizer with bread and cheese, or on crostini with whipped ricotta.
Notes
- Store leftovers in an airtight container in the refrigerator for 4-5 days. Serve cold or reheat quickly in the microwave for a warm side.
- Freezing mini bell peppers is not recommended as it alters their texture significantly.
