Balsamic Peppers #Recipe Peg Cochran/Margaret Loudon

This is a simple but very tasty side dish or appetizer.  The peppers become extra sweet with the roasting and the balsamic vinegar adds just a touch of tang. No need to remove stems or seeds from the mini peppers.  If serving as an appetizer, guests can pick them up by the stem or if serving with dinner, they can be cut off easily.  I scaled this recipe down for the two of us but the quantities below are for the full recipe from Ali Alexander.  Leftovers are good cold!

1 1/2 lbs. mini peppers

1 tsp. kosher salt

1/4 cup extra virgin olive oil

3 tbl. balsamic vinegar

 

Heat oven to 450 degrees. If you have convection, turn it on.

 

Arrange peppers in a 9x13 dish or something similar.

 

Season with salt, olive oil and balsamic vinegar.  Toss to coat.

Roast for 15 to 25 minutes.  Timing will depend on your oven.  Roast until blistered to your liking and until peppers are collapsing.