Easy to make and flavorful these roasted peppers can go along with any meal. Serve with meat or fish or just eat as a snack.
Balsamic Roasted Mini Peppers
Servings
4 Servings
Ingredients
- 2 lb. multicolored sweet mini bell peppers
- 1 red onion diced
- 1/4 cup extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon dried rosemary
- 1 teaspoon garlic powder
- kosher salt to taste
- 1 teaspoon Dijon mustard optional
Instructions
- Preheat oven to 430 F.
- Cut larger mini peppers in half, leaving the smaller ones whole. Arrange peppers in a 3 qt. rectangular dish with onions and drizzle with olive oil , vinegar, and Dijon mustard. Add rosemary, garlic powder, and salt and toss until peppers are nicely coated. Bake for 35-40 minutes.
Yes, add the onions before the seasonings. Enjoy!
Alex the Kosherologist
You did not mention the cut up red onion in your directions but it is listed among the ingredients. Is it added with the mini peppers in the 3quart dish before the seasonings?
I hope you enjoy!
this is such an easy recipe! and healthy! i made it for shabbos and it’s in the oven now…looking forward to tasting it!