Peppers in Balsamic Vinegar
Elevate your side dish game with these irresistibly flavorful Peppers in Balsamic Vinegar, a vibrant and healthy recipe bursting with Mediterranean charm. Roasted to perfection until beautifully blistered, an assortment of colorful bell peppers is peeled to reveal their tender, smoky sweetness. Tossed in a tangy balsamic vinaigrette infused with extra-virgin olive oil, garlic, and a touch of basil, these marinated peppers deliver a harmonious balance of sweet, savory, and fresh flavors. Perfect as a light appetizer, a side for grilled meats, or a topping for crusty bread, this dish is as versatile as it is delicious. Ready in under an hour, it’s an easy, make-ahead option that only gets better as the flavors mingle. Whether served warm or chilled, this recipe is a showcase of simple ingredients transformed into an elegant, crowd-pleasing masterpiece.
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Recipe Information
Ingredients
- 4 bell peppers (assorted colors)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 garlic cloves, thinly sliced
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon red chili flakes (optional)
Instructions
Preheat the oven to 425°F (220°C).
Wash and dry the bell peppers, then cut them into quarters lengthwise. Remove the seeds and membranes.
Line a baking sheet with parchment paper or aluminum foil. Place the bell peppers on the sheet, skin-side up.
Roast the peppers in the preheated oven for 20-25 minutes, or until the skin begins to blister and char slightly.
Remove the peppers from the oven and transfer them to a large bowl. Cover with plastic wrap or a plate to steam for 10 minutes. This will help loosen the skin.
Once the peppers are cool enough to handle, peel off and discard the skins.
Slice the peeled peppers into strips and place them in a serving dish or shallow bowl.
In a small mixing bowl, whisk together the olive oil, balsamic vinegar, sliced garlic, sea salt, black pepper, and red chili flakes (if using).
Pour the balsamic mixture over the peppers and gently toss to combine.
Sprinkle the chopped fresh basil over the top and let the peppers marinate at room temperature for at least 30 minutes before serving for the best flavor.
Serve warm, at room temperature, or chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2357 mg | 102% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 24.0 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1015 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
