Balsamic Roasted Sweet Peppers and (optional) Onions
Vegan, simple, delicious oven roasted sweet bell peppers with a blasamic glaze
Ingredients
- Approximately half a pepper per person for large sweet bell peppers. I’ve been buying the smaller variety from the farmers market which have thinner skins.
- 1 medium yellow onion
- 1/2 teaspoon balsamic vinegar per pepper for roasting plus more to drizzle at the end
- Enough olive oil to lightly coat the outsides of the peppers and toss with the onion 1/2 teaspoon, plus another drizzle to taste at the end
- Salt and Pepper to taste- not much just a pinch.
- Fresh herbs for the garnish Sage is best
Instructions
- Preheat oven to 375 (please see notes about oven temperature and cooking time)
- Line a baking sheet or cast iron pan with parchment paper
- Peel and slice onion into strips and toss with olive oil
- Wash the peppers and cut in half, removing seeds and pith, lightly coat the outer skin with olive oil and then slice into strips.
- Place the onion and peppers in the prepared pan and drizzle with balsamic (as noted above I use a less expensive balsamic vinegar for the roasting)
- Roast peppers and onions for approximately 35-40 minutes, checking and tossing every 10-15 minutes, or until tender and just slightly browned.
- Remove from oven and finish with a drizzle of balsamic (the better stuff if you’ve got it) and about a half teaspoon of fresh minced herbs per pepper.