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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
