Roasted Bell Peppers
A simple and delightful dish of roasted bell peppers that brings out their natural sweetness, perfect as a side dish or a topping.
Nutrition
Calories: 90cal
Carbohydrate: 7g
Protein: 1g
Fat: 7g
Cholesterol: – -mg
Sodium: 150mg
Difficulty Level: easy
10 min Prep
30 min Cook
40 min Total
4 Servings
Ingredients
- 4 large bell peppers (preferably mixed colors)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano (optional)
Instructions
- Preheat your oven to 425°F (220°C) to ensure it is hot enough to roast the peppers effectively.
- Wash the bell peppers thoroughly under cold water, then pat them dry with a paper towel.
- Cut the peppers in half lengthwise and remove the seeds and membranes for a sweeter and more tender roast.
- Slice the peppers into strips, approximately 1 inch wide, to ensure they cook evenly.
- In a large mixing bowl, combine the pepper strips, olive oil, salt, black pepper, and minced garlic. Toss everything together to evenly coat the peppers.
- Spread the coated pepper strips in a single layer on a baking sheet. Using parchment paper can prevent sticking and make cleaning easier.
- Place the peppers in the preheated oven and roast for 25-30 minutes, stirring once halfway through. They are done when they are tender and slightly charred around the edges.
- Remove the peppers from the oven and drizzle them with balsamic vinegar for an added depth of flavor. If you’re using oregano, sprinkle it over the top now.
- Let the peppers cool slightly before serving. They can be enjoyed warm or at room temperature.
