Roasted Cherry Peppers with Balsamic Vinegar

Name: Roasted Cherry Peppers with Balsamic Vinegar
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams red and yellow sweet cherry peppers or baby bell peppers; 59 milliliters balsamic vinegar; 6 chive flowers, torn; 59 milliliters cider vinegar; 2 garlic cloves, minced; 3 Tbsps fresh lemon juice; 59 milliliters extra-virgin olive oil; 6 servings Salt and freshly ground pepper; 59 milliliters About water

Roasted Cherry Peppers with Balsamic Vinegar might be just the side dish you are searching for. This recipe serves 6. One serving contains 141 calories, 2g of protein, and 9g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up baby bell peppers, garlic cloves, water, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

In a small bowl, whisk the balsamic and cider vinegars with the olive oil, lemon juice and minced garlic. Season the dressing with salt and pepper.

Ingredients you will need

Salt And Pepper

Minced Garlic

Lemon Juice

Olive Oil

Cider

Equipment you will use

Whisk

Bowl

Arrange the peppers in a large baking dish, pour the dressing on top and toss to coat.

Ingredients you will need

Peppers

Equipment you will use

Baking Pan

Bake for about 30 minutes, or until barely tender.

Equipment you will use

Oven

Add 1/4 cup of water to the pan and bake for about 20 minutes longer, or until the peppers are tender and blackened in spots; add more water to the pan if it dries out.

Ingredients you will need

Peppers

Water