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Roasted Mini Peppers Recipe

Roasted Mini Peppers Recipe
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★★★★★

5.1 from 11 reviews

A simple and flavorful recipe for roasted mini bell peppers, seasoned with garlic, balsamic vinegar, and fresh basil. These tender and blistered peppers make a perfect side dish or appetizer, ideal for serving alongside bread, cheese, or crostini with whipped ricotta.

Ingredients

Scale

Vegetables

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

Seasonings and Oils

  • 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 and prepare peppers: Preheat your oven to 425°F (220°C). Place the mini bell peppers in a large 9×13 inch baking dish. Drizzle with 2 tablespoons of extra virgin olive oil and toss gently with a spoon to coat all peppers evenly.
  2. Season and arrange: Sprinkle the peppers evenly with salt and ground black pepper. Toss again to distribute the seasoning well, then flatten the peppers into a single layer as much as possible to ensure even roasting.
  3. Roast the peppers: Bake the peppers for 25-30 minutes until they are soft when pierced with a knife and have blistered spots on the skin. The peppers will collapse slightly and become tender.
  4. Add finishing touches: Remove the peppers from the oven. Drizzle the remaining 1 tablespoon of olive oil and 2 tablespoons of balsamic vinegar over them. Add the minced garlic and toss everything to coat the peppers evenly with the flavorful mixture.
  5. Serve and garnish: Transfer the roasted peppers along with any juices to a serving platter. Sprinkle with fresh basil if desired, and add more finishing salt to taste. Serve warm as a side dish, appetizer with bread and cheese, or as a topping for crostini with whipped ricotta.

Notes

  • Use a large enough baking dish to allow the peppers to roast evenly without overcrowding.
  • Adjust roasting time depending on the size of the peppers and your oven’s temperature.
  • Fresh basil is optional but adds a nice aromatic touch to the finished dish.
  • Serve immediately for best flavor and texture, or store leftovers refrigerated for up to 3 days.
  • Can be served cold or at room temperature as a versatile appetizer or side.

Nutrition

Keywords: roasted mini peppers, mini bell peppers recipe, easy roasted peppers, Mediterranean side dish, roasted vegetable appetizer

Find it online: https://recipeswithmia.com/roasted-mini-peppers-recipe/