Roasted peppers are a flavorful and versatile dish that works as a side, a topping, or a main ingredient in various recipes. The charring process enhances their natural sweetness and adds a smoky depth.
Ingredients
- 4 whole bell peppers Choose red, yellow, or orange for sweetness
- 2 tablespoons olive oil Extra virgin for best flavor
- 1 teaspoon salt To taste
- 1/2 teaspoon black pepper Freshly ground
- 1 tablespoon balsamic vinegar Optional, for added tanginess
Instructions
- Preheat the oven to 450°F (230°C).
- Wash and dry the bell peppers, then cut them in half lengthwise and remove the seeds and stems.
- Toss the pepper halves with olive oil, salt, and black pepper until well coated.
- Place the peppers, cut side down, on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25-30 minutes, or until the skin is charred and blistered.
- Remove the peppers from the oven and cover them with foil or place them in a bowl covered with a lid to steam for 10 minutes and loosen the skin.
- Peel off the charred skin and discard if desired, then drizzle with balsamic vinegar before serving.
Nutrition
Serving: 1gCalories: 110kcalCarbohydrates: 9gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 250mgPotassium: 220mgFiber: 2gSugar: 5gVitamin A: 3700IUVitamin C: 95mgCalcium: 10mgIron: 0.4mg