Mini peppers are delicious raw or cooked. They are crunchy, and their flavor is very mild. This is a simple recipe that only takes a few minutes to prep. The flavor you get from roasting these mini peppers is smoky and sweet. They can be served as a side dish or an appetizer with rustic bread and cheese. Once they come out of the oven or off the grill, they will collapse, releasing juices that infuse with the olive oil and balsamic to create an amazing taste.
Ingredients 1½ pounds mixed mini peppers 1 teaspoon kosher salt ¼ cup extra virgin olive oil 3 tablespoons balsamic vinegar (optional) Grated Parmesan cheese (optional) Method Heat the oven to 400ºF/200°C. Toss peppers with olive oil, your choice of herbs, and salt. Place in baking pan and roast for 10 to 20 minutes until charred. Make sure you watch them and don’t let them burn. Take out of oven and let cool for a few minutes. Sprinkle with your choice of balsamic vinegar or grated Parmesan cheese. As featured in "Flavors of the Season Cookbook" digital publication.
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