Marinated Roasted Sweet Peppers
With white balsamic vinegar & red pepper flakes, keep marinated roasted sweet peppers in the fridge to transform pastas, eggs, grains & more.
Servings: 4
Ingredients
- 1 pound mini sweet peppers
- 1 tablespoon plus 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons white balsamic vinegar
- Pinch red pepper flakes
Instructions
- Preheat the oven to 400 degrees F.
- Toss the peppers with 1 tablespoon olive oil, salt and pepper. Roast the peppers until their skins are wrinkled and they are charred, about 30-35 minutes flipping halfway through cooking.
- Place the peppers in a bowl and cover with plastic wrap. Let the peppers steam for 10-15 minutes. Peel off the skins and remove the stems. Split the peppers on half and remove the seeds.
- With the peppers in a bowl, stir in the remaining olive oil, balsamic vinegar and red pepper flakes.
- Store in a jar in the refrigerator up to 2 weeks.
Notes
Recipe makes about 1 cup peppers.
Nutrition
Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 587mg | Potassium: 246mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3552IU | Vitamin C: 145mg | Calcium: 10mg | Iron: 1mg