Description
Balsamic-Roasted Peppers are a deliciously simple way to elevate your meals with their vibrant colors and sweet-tangy flavor. These caramelized bell peppers are perfect as a side dish, in salads, or even as a standalone snack. Just roast them with balsamic vinegar and garlic for an irresistible treat that will impress at any gathering.
Ingredients
Scale
- 3 bell peppers (mixed colors: red, yellow, green)
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves (minced)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash the bell peppers thoroughly and slice them into quarters, removing seeds and stems.
- In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper.
- Arrange the sliced peppers skin-side up on the baking sheet and drizzle the marinade over them. Use your hands to coat evenly.
- Roast in the preheated oven for 25-30 minutes until tender and caramelized.
- Serve immediately or allow to cool before adding to salads or sandwiches.
Nutrition
- Serving Size: 1/2 cup (75g)
- Calories: 60
- Sugar: 5g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: For added flavor, incorporate fresh herbs like thyme or basil into the marinade. Substitute balsamic vinegar with red wine vinegar for a tangier taste. To store leftovers, keep in an airtight container in the fridge for up to four days.