I love this recipe for balsamic-roasted peppers because the sweet, colorful bell peppers meet a tangy balsamic glaze and garlic, and together they make something simple yet truly memorable.
Why You’ll Love This Recipe
I’ll tell you what makes it special:
It’s incredibly easy to prepare — I can have it ready in under an hour, so it fits perfectly into those busy weeknights.
The flavor profile strikes a delightful balance — the natural sweetness of the peppers plus the acidity of the balsamic vinegar give it real depth.
The vibrant colors (red, yellow, green peppers) make it visually stunning and appealing to serve.
It’s very versatile. I’ve used it as a side dish, tossed into salads, stuffed into sandwiches — it works in many settings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1.5 lb (about 680 g) mixed bell peppers (red, yellow, green) — sliced into strips
¼ cup (60 ml) extra-virgin olive oil
3 tablespoons (45 ml) balsamic vinegar
2 cloves garlic, minced
1 teaspoon kosher salt (or to taste)
½ teaspoon freshly ground black pepper
Optional: a handful of fresh basil leaves, chopped (for garnish)
Directions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
Wash the bell peppers and cut them into strips (removing seeds if you prefer).
In a large bowl, toss the sliced peppers with olive oil, balsamic vinegar, minced garlic, salt and pepper until everything is well coated.
Spread the seasoned peppers evenly on the prepared baking sheet — make sure they have space and aren’t too crowded so they can caramelize properly.
Roast the peppers in the preheated oven for about 25–30 minutes, or until they are tender and slightly charred around the edges.
Once done, remove them from the oven and let them cool slightly. If using, sprinkle chopped basil over the top just before serving. Serve warm or at room temperature.
Servings and Timing
Serves: 4
Prep Time: ~10 minutes
Cook Time: ~30 minutes
Total Time: ~40 minutes
Variations
I sometimes swap the balsamic vinegar for red wine vinegar or apple cider vinegar for a slightly different tang.
Add fresh herbs like basil, oregano or thyme at the end for a fragrant twist.
I’ve also tossed in some crumbled feta cheese or olives after roasting to turn this from a simple side into something richer and more Mediterranean-style.
If I like a bit of heat, I include a few slices of mild chili pepper or some chili flakes during roasting.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 5 days. When I’m ready to serve them again, I either warm them gently in a skillet over medium heat for a few minutes or pop them back into the oven for a few minutes to refresh that roasted texture. They’re also great served cold, straight from the fridge, as a salad addition.
FAQs
What are balsamic-roasted peppers?
They’re bell peppers that are roasted until tender and slightly charred, then dressed in or tossed with balsamic vinegar, olive oil, garlic, salt and pepper. The result enhances the peppers’ natural sweetness with a tangy kick.
How do I store leftover balsamic-roasted peppers?
Let them cool completely, then transfer to an airtight container and keep in the refrigerator. They’ll stay good for up to about five days. If you want to keep them even longer, you can freeze them in freezer-safe bags (though the texture might change slightly).
Can I use other types of peppers for this recipe?
Yes — while the recipe uses standard bell peppers (red, yellow, green) since they’re sweet and roast well, you can experiment with small sweet mini-peppers or even mild spicy peppers for more heat. Just watch the roasting time since sizes and varieties differ.
What dishes pair well with these roasted peppers?
They pair beautifully with grilled meats (chicken, steak, fish), can be added to salads or grain bowls, stuffed into sandwiches or wraps. Their versatility is one of the best parts — I often toss them into a lunch wrap or serve them as a side with roasted chicken.
Can I make this ahead of time?
Yes — you can roast the peppers ahead, let them cool, and then store as described. When you’re ready to serve, either bring them to room temperature or briefly reheat. They even taste great cold in a salad or sandwich.
Conclusion
I’m always drawn to this recipe for balsamic-roasted peppers because it manages to feel elegant and effortless at the same time. With minimal ingredients and simple steps, I can transform colorful bell peppers into a flavorful side or component dish that adds brightness and taste to any meal. Whether I’m serving it warm alongside grilled meat or tossing it into a wrap for lunch, it reliably delivers. I hope you enjoy making and savoring this recipe as much as I do.
Sweet, tender bell peppers roasted with balsamic vinegar, olive oil, and garlic for a vibrant, tangy, and versatile side dish that’s simple yet full of flavor.
Total Time:40 minutes
Yield:4 servings
Ingredients
1.5 lb (about 680 g) mixed bell peppers (red, yellow, green), sliced into strips
¼ cup (60 ml) extra-virgin olive oil
3 tablespoons (45 ml) balsamic vinegar
2 cloves garlic, minced
1 teaspoon kosher salt (or to taste)
½ teaspoon freshly ground black pepper
Optional: a handful of fresh basil leaves, chopped (for garnish)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
Wash and slice bell peppers into strips, removing seeds.
In a large bowl, toss peppers with olive oil, balsamic vinegar, garlic, salt, and pepper until evenly coated.
Spread the peppers in a single layer on the prepared baking sheet.
Roast for 25–30 minutes, or until peppers are tender and edges are slightly charred.
Remove from oven and cool slightly. Garnish with chopped basil if using. Serve warm or at room temperature.
Notes
For a deeper flavor, let the roasted peppers sit for 10 minutes before serving.
Try adding chili flakes for a spicy twist.
Great served warm, at room temp, or cold from the fridge.
Can be frozen, though texture may soften slightly after thawing.
