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Balsamic Roasted Mini Peppers


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Balsamic Roasted Mini Peppers


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Balsamic Roasted Mini Peppers

Easy to make and flavorful these roasted peppers can go along with any meal. Serve with meat or fish or just eat as a snack.


  • Prep Time : 5 min
  • Cook Time : 40 min
  • Ready Time : 45 min




  • 2 lb. multicolored sweet mini bell peppers
  • 1 red onion, diced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon dried rosemary
  • 1 teaspoon garlic powder
  • kosher salt to taste
  • 1 teaspoon Dijon mustard (optional)


Preheat oven to 430 F.

Cut larger mini peppers in half, leaving the smaller ones whole. Arrange peppers in a 3 qt. rectangular dish and drizzle with olive oil , vinegar, and Dijon mustard. Add rosemary, garlic powder, and salt and  toss until peppers are nicely coated. Bake for 35-40 minutes.


About thekosherologist


Alex Idov( AKA 'The Kosherologist' ) is a food blogger who runs the blog 'Kosherology' and a contributing food columnist to multiple websites and print publications across the U.S. He is currently attending Kennesaw State University (near Atlanta, GA) for his Bachelor of Science degree in Culinary Sustainability and Hospitality. Visit his website, 'Kosherology' @ www.thekosherologist.com




4 Responses to Balsamic Roasted Mini Peppers

  1. this is such an easy recipe! and healthy! i made it for shabbos and it’s in the oven now…looking forward to tasting it!

  2. avatar says: Ja

    You did not mention the cut up red onion in your directions but it is listed among the ingredients. Is it added with the mini peppers in the 3quart dish before the seasonings?

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